Minestrone Classic Soup

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the preparation of Minestrone.

2. Step 2:

   

   Peel and wash potatoes, carrots, onions. Zucchini, celery stalk, bell pepper and tomatoes should also be rinsed. Remove the stalk and seeds from the pepper.

3. Step 3:

   

   Cut all vegetables into small cubes. In the recipe, a vegetable cutter was used for convenience. If desired, you can pre-peel the tomato.

4. Step 4:

   

   Heat the olive oil in a saucepan and send the onion, carrot and celery to fry over high heat. Do not forget to mix the vegetables so that they do not burn. Cook until the onions and carrots turn a slightly golden shade.

5. Step 5:

   

   Put the potatoes and bell pepper in a saucepan, mix everything again. Reduce the heat slightly and simmer the vegetables for about five minutes, stirring them periodically.

7. Step 6:

   

   Pour the contents of the pan with broth. You can use any broth. If you stick to Fasting, then use vegetable broth, or ordinary boiling water. Make the fire to maximum, add salt to taste. After boiling, reduce the heat to medium and cook the soup until the potatoes and other vegetables are half cooked (about five to seven minutes).

8. Step 7:

   

   Add the zucchini and tomatoes to all the ingredients, cook for another two to three minutes.

9. Step 8:

   

   Add pasta to the soup, mix everything and leave the pan on the stove for 5 minutes.

10. Step 9:

    

    Add finely chopped greens to the soup, try again for salt, if necessary, then add salt. Cover the pan with a lid, remove from the heat and let it brew for 15-20 minutes (during this time, the pasta will reach readiness, and the soup will be saturated with the aromas of all vegetables.)