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Vegetable Minestrone Recipe of of 10-11-2015 [Updated on 07-02-2018]
Vegetable minestrone is one of the most classic dishes of Italian cuisine. Over time it has gone from a poor dish to a healthy and tasty dish that warms the winter tables. The recipe for the vegetable minestrone that I propose this morning is calibrated to my tastes, and for me it is the non plus ultra, but I imagine that everyone has his own family recipe and that he is used to eating it with different vegetables and legumes (this obviously is also linked to the seasons). I admit that I am a bit wary of the soups that others prepare, both because in most cases they are those bought in frozen food bags, and because I often find tomato skins and pieces of celery that just don't go down , so I only eat it when I am preparing it :) You can serve it in soup with hot bread croutons, perhaps with the addition of rice or, with mixed pasta, the choice is yours After all this rant, I leave you to the recipe today and I wish you a sweet day, we'll read you later; *
How to make minestrone
Start preparing the vegetables.
Put onion and parsley in a mixer and chop.
Set the legumes, spinach and garlic aside.
Peel all the other vegetables, cut them into cubes or florets and add them all in a bowl, including the chopped onion.
Fry the garlic in the oil.
Remove the garlic and add the mixed vegetables (leaving aside spinach and legumes).
Cover completely with water, add salt and start cooking.
Halfway through cooking, after about 30 minutes, add the spinach.
Finally add legumes.
Continue to cook until the water has reduced. It will take about 1 hour.
Serve immediately. If you want, you can accompany your minestrone with croutons of warm bread and a little Parmesan.