Minestrone with croutons
The homemade soup or vegetable soup enriched with croutons is a dish that meets the taste of young and old at the table.
Minestrone is a light, tasty and healthy first course. Prepared with seasonal vegetables both in winter and in summer.
Preparation
20 minutes
Cooking
40 minutes
Total time
60 minutes
Portions
4 people
Cal / Por.
280 kcal
Ingredients
- 1 slice of pumpkin
- 100gr of peas
- 2 carrots
- 1 celery
- 2 potatoes
- 1 onion
- 2 zucchini
- 2 tomatoes
- 1/2 cauliflower
- 1/2 broccoli
- 200g of green beans
- extra virgin olive oil
- salt
- grated Parmesan cheese
- 2 slices of bread
Instructions
1. Take all the vegetables, wash them, clean them and cut them into cubes of the same size and put them in a pan. Cover completely with water, add the salt and cook covered for about 30-40 minutes or until all the vegetables are tender. Serve hot. You can accompany your minestrone with croutons and grated Parmesan.
2. To serve an excellent vegetable puree, after the cooking time of the minestrone, blend everything with the immersion blender (or alternatively the vegetable mill) until you obtain a homogeneous cream. Adjust with freshly ground black pepper (to taste) and serve the vegetable puree with a drizzle of raw extra virgin olive oil, golden bread croutons and grated Parmesan.
3. To prepare the croutons, just slice the slices of bread, wholemeal or wholemeal into cereals, pass them in a pan with a little extra virgin olive oil and, if you like, a handful of chopped aromatic herbs.
Note
The best minestrone is the one prepared with fresh seasonal vegetables. You can then choose the ones you like most.
variants
If you prefer instead of croutons, you can add short pasta or rice to the soup.
