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A hearty, nutritious, and colorful Italian vegetable soup featuring 12 different types of vegetables. This childhood recipe from Gennaro Contaldo is packed with texture and flavor, finished with broken pasta and fresh herbs for a comforting meal.
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Place all 12 types of chopped vegetables and beans into a large pot over low heat. → Add vegetable stock, olive oil, crushed garlic, and chopped parsley stalks. → Bring the mixture to a boil and stir well. → Add broken pasta pieces and simmer until the pasta and vegetables are cooked. → Serve hot with fresh basil, grated Parmesan, and a drizzle of olive oil.
Place all 12 types of chopped vegetables and beans into a large pot over low heat. → Add vegetable stock, olive oil, crushed garlic, and chopped parsley stalks. → Bring the mixture to a boil and stir well. → Add broken pasta pieces and simmer until the pasta and vegetables are cooked. → Serve hot with fresh basil, grated Parmesan, and a drizzle of olive oil.
A hearty, nutritious, and colorful Italian vegetable soup featuring 12 different types of vegetables. This childhood recipe from Gennaro Contaldo is packed with texture and flavor, finished with broken pasta and fresh herbs for a comforting meal.
Place a large pot on low heat.
Add all the prepared vegetables and beans to the pot: peas, Borlotti beans, broad beans, onion, celery, courgettes, leeks, broccoli, potatoes, pumpkin, carrots, cabbage, and cherry tomatoes. Toss in a handful of fresh basil leaves.
Pour in the vegetable stock. Gennaro suggests pouring it through a sieve to ensure the liquid is clear of any large debris from the stock pot.
Add the extra virgin olive oil, crushed garlic cloves, and the finely chopped parsley stalks for extra flavor.
Stir all the ingredients together and bring the soup to a gentle boil.
Use both the broccoli florets and the stalks; the stalks add great flavor and texture when chopped.
Parsley stalks are highly recommended for this soup as they contain concentrated flavor.
Breaking long pasta like bucatini or spaghetti into small pieces is a traditional way to make minestrone.
The soup is very flexible; you can use any seasonal vegetables you have on hand.
Crushing the garlic cloves with your hand makes them much easier to peel.
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