Esta es una exhibición prevé de cómo se va ver la receta de 'Guest post at Peasant Chef – Minestrone soup' imprimido.

Receta Guest post at Peasant Chef – Minestrone soup
by Citronetvanille

Guest post at Peasant Chef – Minestrone soup

Dachary Carey of The Peasant Chef, asked me if I would be interested in a guest post discussing healthy food, organic and local raised products and why I decided to be a chef. I thought that Peasant Chef was really in line with my values and beliefs and without hesitation accepted the invitation. I wanted to feature a traditional and very healthy dish that my mom used to make with our garden vegetables and Minestrone came to my mind. It’s a very hearty soup, with so many different types of vegetables and vitamins so a gold mine in a bowl.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • 1 large potato, diced
  • 2 carrots, diced
  • 1 leek, chopped
  • 1 cup green chards, chopped
  • 2 cups green beens, cut in 1 inch pieces
  • 1 cup fresh peas (or frozen)
  • 1 zucchini, diced
  • 2 celeri sticks, diced
  • 1 shallot, finely diced
  • 1 garlic clove, crushed
  • 2 large ripe tomatoes, peeled and seedless
  • 1/2 cup dry cannellini beans (or 1 cup can organic cannellini beans)
  • 2 tbs olive oil
  • 1 tbs basil, chopped
  • 2/3 cup Ditalini pasta (optional)
  • 1.5 liters vegetable broth (slightly more)
  • parmigiano reggiano, freshly grated
  • salt and pepper

Direcciones

  1. Soak cannellini beans overnight if using dry beans.
  2. In a large pot, heat olive oil, add shallots and brown them.
  3. Add garlic clove crushed. Stir for a few minutes at medium heat, then add tomatoes and basil.
  4. Cook for a few more minutes then add all other vegetables. Mix well and cook for about 5-7 minutes, then add broth.
  5. Cook at medium heat for about 30-40 minutes until all the vegetables are tender. If using Ditalini pasta add them at the same time as canned bean which is 10 minutes before it’s done cooking.
  6. Top with parmigiano, sprinkle with olive oil and fresh pepper.