Vegetable Minestrone is a tasty and healthy first course, rich in seasonal vegetables. Originating from Italian cuisine, minestrone has a long tradition, having been prepared since ancient times. The classic recipe involves the use of various types of vegetables such as cabbage, onion, leek, carrots, garlic, celery, potatoes, zucchini, tomatoes, peas, and beans, accompanied by rice and broth. Everything is cooked slowly to develop all the flavors and aromas of the vegetables. Before serving, a generous sprinkle of grated Parmesan cheese is added, making the minestrone even more delicious.
Wash and clean all the vegetables well, cut them into small pieces, and while still dripping, place them in the pot. Cover with the lid, and as soon as it is hot, lower the heat to the minimum and let it cook for about 20 minutes.
After this time, add the hot broth. When it boils, add the rice, cover with the lid, and let it cook for another 10 minutes.
Before serving, add a handful of grated Parmesan cheese.
Cutting board
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Teaspoon
Store the vegetable minestrone in the refrigerator in an airtight container for up to 3 days.
Vegetable minestrone is a typical dish of Italian cuisine and can vary in composition depending on the season and personal tastes.
Italia
| Energy (kcal) | 41.22 |
| Carbohydrates (g) | 8.22 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 0.12 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.61 |
| Fiber (g) | 1.41 |
| Sale (g) | 0.03 |
