MINESTRONE

 MINESTRONE 

“Minestreone Soup ”

Category:	Pasta
Yield:	6 portions
Nos portion/Portion size:	(About)
Preparation Time	30 minutes
Cooking Time	50 minutes
Total time	1 hour, 20 minutes

RECIPE
Ingredients	Unit	Gross weight	INFO
RECIPE
Carrots	G	150
Celery	G	100
Potato	G	250
Onion	G	150
Squash	G	250
Cauliflower	G	300
Leek	G	150
Fresh Tomato	G	300
Zucchini	G	150
Beans	G	150
Green Peas	G	150
Bouquet (Parsley/rosemary/lorie)	About	About
Olive Oil	ML	50
Water	About	About
Salt/pepper	About	About

METHOD

To prepare the vegetable minestrone, start by cleaning the pumpkin: cut the pumpkin flesh into evenly-sized slices and then dice them. Wash and dry the zucchini, trim them, and dice them as well. Take the tomatoes and dice them finely. Remove the leek leaves, trim the ends, and then cut them into thin rounds. Peel the potatoes and dice them into the same-sized cubes as the pumpkin. Halve the cauliflower and cut into florets. Finely chop the celery, carrot, and onion and sauté them for about 10 minutes over low heat, stirring occasionally, in a large saucepan with the oil and leek. Tie the herbs together with kitchen string, then add the pumpkin, cauliflower, potatoes, and beans. Cover with water, close the lid, and cook for about 25-30 minutes from a boil, depending on the size of the vegetables. Now add the tomatoes, zucchini, and peas, adjusting the amount of water if necessary, and season with salt and pepper. Continue cooking for about 10 more minutes, or until the desired consistency is achieved. Remove the bouquet garni and serve the vegetable minestrone with a drizzle of extra virgin olive oil and freshly ground pepper.