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Recipe of Menistrone soup
How to prepare minestrone soup? This soup of Italian origin is characterized by being composed of a variety of vegetables, almost always in season. It comes in many versions because depending on the region where it is cooked, it is prepared in one way or another. Common ingredients include carrots, onions and green beans, all finely chopped and accompanied by short dry pasta or sometimes rice. This preparation is ideal for winter days.
6
Servings
60 min
Preparation
30 min
Cooking
Intermediate
Legumes
Ingredients
- 1 1/2 cup of Coscorrón beans
- 1 onion, cut into cubes
- 2 cloves of garlic, finely chopped
- 1 piece of pumpkin, diced
- 1 Italian squash, diced without pulp
- 1/4 green beans, cut lengthwise
- 1/2 American corn, minced
- 1/4 spinach, finely chopped
- Chopped basil
- 100 gr. of fetuccinis
- Colored chili pepper
- Oregano
- Laurel
- Ajpi of color
Join me and let's see how to make Menistrone soup
Instructions:
- In a pressure cooker, cook the beans in a liter of water for 20 minutes and once ready, transfer them to another saucepan (with the cooking liquid).
- In a hot pan, sauté a stir-fry with onion, garlic, red pepper and oregano. Once ready, add the stir-fry to the pan along with the beans plus two bay leaves. Cook for another 15 minutes.
- Add the pumpkin, Italian zucchini, green beans and fetuccinis. Cook until vegetables are soft.
- With the help of the minipymer, process the pre-cooked minced corn together with the basil. Book.
- Before serving, add the corn, basil pasta and finely chopped spinach.
- Serve with parsley or cilantro.
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