Minestrone

This Italian soup requires two things: Lots of fresh vegetables and a long time for cooking. Do not put everything into the pot at once, but in order as indicated below.
Wash and cut a vegetable and let it simmer slowly while preparing the next. Use a fairly large saucepan. Put it on medium heat and add;
8 tablespoons olive oil and 40 g of butter, and
3 thinly sliced ​​onions, fried until soft and golden, before you add
4 carrots, diced, fry for 2-3 minutes, stirring a few times, and add
2-3 celery sticks into cubes
250 g potatoes
2 medium zucchini
100 g green beans. Continue with any additional vegetables, such as a
Broccoli (cut into small pieces). Finish with shredded
Savoy cabbage or any other lettuce you fancy.
1.5 liters of beef or vegetable broth is added, and a box of canned
tomatoes. Finally, you can add 200g pre-cooked or canned beans, or small uncooked washed
lenses.
Salt is added, but be careful, there is salt in the broth, so you may add more when the soup is ready to be served.

Stir and add the lid, and simmer over low heat, and leave it for at least 3 hours. You can stop the cooking at any time, and start up again later. My Minestrone is never thin, it should be a thick soup!

A litle story about Minestrone: The soup will tell you where in Italy you are. In the south you know the taste of a lot of tomato, garlic and oil – sometimes pasta is included. In the middle of Italy they add beans, while up in the north you will find rice. People in the Riviera area add fresh herbs. It is actually just as many ways to make minestrone as it Super chefs. Now you have the basics and you can vary – and it will be different every time you create it.


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