Soup minestrone: a classic recipe with a photo. Minestrone is ...

Italian cuisine has become a solid and reliable part of our lives. True, somehow one-sided, mostly pizza, pasta and lasagna. But in the cooking of the country, the "boot" is a lot of great soups, first of all - minestrone. This dish in its homeland is almost the most beloved: the Italians, unlike most Europeans, respect dense dinners, not dinners. And it can be easy, and very satisfying, and in the form of puree, and the usual first. Minestrone classic soup is prepared in a variety of ways. Virtually every landlady has her own recipe. But, whatever you choose, anyone will be approved by you and your loved ones.

What is hidden under the name

Italian names of dishes indicate exactly what is meant by them. So, the minestrian is just soup, minestrin is its light version, and minestrone is a dense, rich version. And not necessarily the density is achieved by scouring, just put as much ingredients in the dish as possible. And necessarily minestrone should be beautiful, otherwise you will get though tasty, but the most usual vegetable soup.

General rules

Initially, the classic Minestrone was prepared very long - up to six hours. In the process, vegetables were cooked almost to the state of mashed potatoes. Modern rhythms of life and equipment, facilitating cooking, reduced the time to three hours, and even less - in the end, it's easy to get a kashp-like consistency with a blender. However, several rules are still observed now.

1. Vegetables, laid in minestrone, are fried, and in many cases also pre-stew.
2. Minestrone is a seasonal dish. Do not scrupulously follow the formula and use the expensive, but overcrowded with winter bulgarian pepper chemistry. You can take something more natural.
3. In the soup must necessarily be legumes. It can be peas, beans or chickpeas. Of course, preference should be given fresh, but if they are not there, the beans are pre-soaked beforehand.
4. If you are interested in a real soup minestrone, the classic recipe advises you to wipe a part of the vegetables, and leave some slices: the density will be sufficient, and the whole slices will add beauty and richness.
5. Pasta is taken exclusively by solid varieties.
6. A lot of greenery is a must!

In a classical minestrone there must be at least a dozen different vegetables. It is not always possible to diversify the ingredients so much, but at least 6-7 species will have to be "mined".

Delicious minestrone: recipe with photo

We proceed from the fact that we only have dry beans. A glass of beans is poured overnight with water, and next morning it is cooked for two hours, until completely soft. Non-evaporated water merges. According to the headman of romaine and radicchio, a large sweet pepper and a blue onion are cut and boiled for a quarter of an hour. The broth is decanted, the vegetables are scraped. The onion bulb is finely chopped, the carrot rubs; Of them is roasted. Greens - parsley, onions and dill - are crushed. A 200-gram camembert head is cut into cubes. In two liters of broth vegetable mashed potatoes are put; After its boiling, roast beans and beans are introduced. Minestrone once again brought to a boil, after which cheese is added with herbs. Almost immediately after stirring, the pan is covered and removed from the fire. A quarter of an hour of insistence - and dinner is ready.

Classics with bacon

Do not forget that minestrone is a very "democratic" soup, and among the recipes you can find one that suits everyone. Including those who prefer meat dishes. With bacon minestrone is especially tasty. To create it, 100 grams of bacon are cut into cubes and allowed on vegetable (preferably olive) oil. When the "fat" will release fat, crushed two bulbs and a garlic clove are poured. As the zazharka gilds, it is transferred to a saucepan and is complemented with chopped four stalks of celery, zucchini averages, a hundred grams of fresh beans, two tomatoes, an asparagus (about 4 pieces) and Bulgarian peppers - one red and the other yellow for beauty. Without the addition of liquid, vegetables are stewed until softening, after which one and a half liters of broth or hot water is poured in, and the cooking continues for another 20 minutes. Shortly before the plate is cut off, the minestrone is chopped with chili, chopped salt, and any herbs.

Minestrone with Pasta

Everyone knows how much Italians love pasta. Not surprisingly, they are prepared with soup minestrone. The recipe is classic with pasta embodied in life in several stages:

1. Leeks are bigger and two celery stalks are cut into thin slices.
2. Two carrots are cut with straws.
3. The medium-sized squash is cut into small cubes.
4. All components are added to a large pan, half a cup of string beans and three tablespoons of olive oil are added to them.
5. The container is placed on the fire; When it starts to hiss - closes the lid, the fire is screwed. Extinguishing is carried out for 15 minutes, with periodic shaking.
6. Add water or broth, about one and a half liters, a can of canned tomatoes, thyme, pepper, fresh basil and spicy herbs - and again under the lid for half an hour.
7. The final touch is a can of canned beans along with juice and ... pasta.

After ten minutes of cooking, the soup is poured into plates, crocked with grated cheese and chopped parsley and is eaten hot.

Mushroom Italian soup

Another great Minestrone! The recipe with a photo and a detailed description of the technology of cooking will be presented to your attention right now. So ... The hosts will need to wet in advance and boil half a cup of beans. A two-liter pot of water is placed on the fire. While it is boiling, potatoes, carrots, half a vegetable marrow, an eggplant and a large tomato, grams of a hundred fresh mushrooms, and as many pumpkins are cut (not too large). All this is laid out in boiling water, supplemented with green beans and fresh peas (half a glass), and after boiling it is kept on the stove for a quarter of an hour. Then the bulb is shredded in half rings, garlic cloves are plates, and a little white cabbage is straw. All this is poured into a saucepan, the soup is salted and flavored with spices: marjoram, basil, oregano, chaiber. After another 15 minutes, a fine paste is poured in - about half the glass, and a spoonful of olive oil pours in. When the pasta is ready, the minestrone is immediately dispensed piece by piece, freshly prepared pesto sauce is added to it and you can start dinner. A bright, fragrant and incredibly tasty soup will surely suit your loved ones. Bon Appetit!