Minestrone Soup with Vegetables and Pumpkin
(0)
45 min
Under an hour
Sezamo
O supă italiană clasică, bogată în legume proaspete, leguminoase și paste, perfectă pentru un prânz hrănitor și plin de savoare. Această variantă de Minestrone combină dulceața dovleacului plăcintar cu prospețimea păstăilor de fasole verde și aroma ierburilor mediteraneene, totul completat de textura pastelor scoici și finețea parmezanului ras.
Ingredients
Preparation method
PREPARING THE VEGETABLES
Start by preparing the vegetables. Peel the onion and chop it finely. Slice the garlic thinly. Peel the carrots, celery, and pumpkin. Cut the carrots into rounds, the celery into cubes, and the pumpkin into larger cubes. Trim the ends of the green beans and cut them into pieces about one centimeter long.
COOKING THE SOUP
In a large pot, sauté the onion in olive oil until golden. Add the garlic and let it brown lightly. Add the carrots, celery, and pumpkin. Sauté them together for a few minutes, then incorporate the oregano, thyme, and bay leaves. Season with salt and pepper to taste.
Pour in the vegetable broth and add the finely chopped peeled tomatoes (with their juice). Let the soup simmer over low heat for about 20 minutes.
Chef's tip
For an even more intense flavor, you can add the rind of a piece of Parmesan while the soup is cooking – this will release a deep umami flavor. Don't forget to remove it before serving!
45 min
Under an hour
