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Minestrone Soup Recipe

Minestrone Soup Recipe

Minestrone Soup Recipe - The minestrone soup is a kind of typical Italian dishes. Almost all Italian restaurants serve this menu. Mother .. want to try this typical Italian dish soup ?

Minestrone Soup Recipe, Minestrone Soup Ingredients, How To Make Minestrone Soup,
Minestrone Soup

Minestrone soup is the most populist Italian cuisine, where each region has a recipe variations of each. Historically, the possibility of this soup is made from the remnants of unused food. This dish comes from recipes farmers who want to make a simple yet nutritious dishes and filling. There is a separate term that categorizes simple dishes created in the kitchen of the people, namely cucina cuisine Provera or poor. Even so, the Italians really love minestrone so that in every home and region, they create variations that very much.

In Italy, the position of this soup can be equated with pasta. There is no standard recipe for cooking, but the Italians use improvised materials are available in the kitchen at that time. Substance minestrone contents vary throughout the year. Soup can be condensed chicken broth contents boiled vegetables boiled briefly or perhaps longer.

Minestrone Soup Ingredients

  • 2 tablespoons olive oil
  • 100 g beef bacon, cut into 1 cm
  • 200 g onion, roughly chopped
  • 3 garlic cloves, finely chopped
  • 200 g carrots, peeled, cut into pieces the size of 1x1x2 cm
  • 150 g celery imports, cut into 2 cm
  • 200 g zucchini, peeled, cut into pieces the size of 1x1x2 cm
  • 1 stalk scallion, thinly sliced
  • 3 stalks of fresh oregano, roughly chopped
  • 2 pieces of bay leaf
  • 250 g canned tomatoes, crushed
  • 250g potatoes, peeled, cut into 2 cm
  • 200 g red beans, boiled, drained
  • L 1½ beef broth
  • 100 g asparagus, cut into 3 cm
  • 50 g of dry pasta
  • 50 g basil leaves, cut into rough
  • 1½ tsp salt
  • 1 tsp black pepper, mashed rough
  • 50 g parmesan cheese, grated
  • 50 g parsley, chopped

How To Make Minestrone Soup

  1. Heat the olive oil in a saucepan over medium heat. Beef stir-fry bacon until slightly dry out.
  2. Enter the onion, garlic, carrot, celery, zucchini, onion, oregano, and Bayleaf. Cook until the vegetables soften, about 10 minutes, stirring occasionally.
  3. Enter the canned tomatoes, potatoes, red beans, and broth. Cover the pan, and cook until boiling. Reduce the heat and simmer for 30 minutes.
  4. Add the asparagus and pasta. Cook for 10 minutes or until the pasta was overcooked. Add basil, then season with salt and black pepper. Stir well. Lift.
  5. Pour the soup into serving bowls, sprinkle with parmesan cheese and parsley. Serve warm

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