Minestrone Rosso

RU

Vegetarianism can be awesome if you know how to cook delicious things. I have learned a lot from playing around with different veggies and ingredients and now I know how to enhance the flavor of my dish. Soup Minestrone is one of them.

I have cooked several batches throughout last year and found the best formula possible.

Minestrone is the kind of Italian soup that doesn’t really have a set recipe. It was usually cooked with seasonal ingredients with pasta or rice. I myself like neither pasta nor rice in my soup and believes that they have to be a separate dish. That’s why my method includes more hearty potatoes and even more veggies!

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If you are not a vegetarian feel free to add pancetta or chicken stock.

If you like cheese like I do, I highly suggest making your own cheese broth!

Serving size:

4 servings

Ingredients:

  • 4 tablespoon of olive oil
  • 3 leeks
  • 1 large onion
  • 3 cloves of garlic
  • 150 grams of cannellini beans
  • 500 grams of crushed San Marzano tomatoes
  • 6-7 potatoes
  • 5 celery stalks
  • 3 L of cheese or vegetable stock
  • 1 Bay Leaf
  • Parmesan cheese for garnish
  • Parsley for garnish
  • Salt
  • Pepper
  • 5-6 rinds from parmesan cheese

Method:

If you are making cheese broth, put parmesan rind into the cheese cloth, bring 3 liters of water to a boil and simmer for 20-30 minutes. For richer broth add more rinds. Do not use soft cheese rind.

In a large pot combine olive and chopped onion. Cook the onion over medium heat until soft.

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Add garlic and cook for 30 seconds and then add cut leeks.

Cook leeks for 5 minutes and add cat celery.

Cook for another 3-5 minutes and add crushed San Marzano. Cook for 5 minutes longer.

Cut potatoes, add to the pot, put the broth and bay leaf in and bring to a boil.

Reduce heat to medium and simmer until potatoes are soft for 15-20 minutes.

Let the soup sit at room temperature for 10

Minutes before serving.

Serve with freshly grated parmesan and chopped parsley.

Bon Appetit!

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