Soups
Easy
Miso Soup
15 min
Legumes
Medium
Recipe of Menistrone soup
Minestrone soup is an Italian classic that stands out for its versatility and flavor. This recipe, with a South American twist, includes beans, pumpkin, corn, and fettuccine, creating a hearty and nutritious soup. Originating in Italy, minestrone adapts to the ingredients of each region and season, so every family has its own version. This preparation is ideal for cold days, as it comforts and nourishes. Additionally, it is perfect for using up vegetables you have in the fridge.
Features of this soup
- Varied ingredients: combines legumes, vegetables, and pasta, offering unique texture and flavor.
- Complete dish: thanks to beans and pasta, it works as a main course.
- Versatile: you can adjust the vegetables according to the season or your preferences.
Minestrone is a soup that allows many versions, but it always maintains its essence: a mix of vegetables and some carbohydrate. Go ahead and prepare it to enjoy a dish full of history and flavor.
Prep
60 min
Cook
30 min
Servings
6
Calories
70 kcal
Ingredients
Directions
-
1
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).
-
2
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.
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3
Add the pumpkin, Italian zucchini, green beans and fetuccinis. Cook until vegetables are soft.
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4
With the help of the minipymer, process the pre-cooked minced corn together with the basil. Book.
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5
Before serving, add the corn, basil pasta and finely chopped spinach.
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6
Serve with parsley or cilantro.
