Minestrone soup, cooking recipe with photos

Italy, as I said, - long and long in my heart. Continuing the topic of this country, we have in the kitchen quite a while settled soup. Minestrone - one of the most famous first courses in Italy. Its name stands for some "big soup." Typically, it includes a plurality of vegetable pasta necessarily small. I offer you my version of the tasty and filling Italian soup.

Ingredients:

• 1 Pieces carrot
• 1 Pieces onion
• 200 g green peas
• 200 g small pasta
• 2 Pieces cloves of garlic
• 2 tablespoons olivkvogo oil
• 1 l. chicken broth
• 100 g tomato juice
• salt, ground black pepper

In one portion of approximately 200 kcal.

Method of preparation:

Boil pasta in salted, boiling water until soft. It is advisable to use Italian pasta from durum wheat.

Carrots are cleaned, cut into slices. Garlic purify and ground, diced onions.

In a skillet or saucepan with a thick bottom heat the olive oil, fry onion in it, carrots. At the end of the roasting add garlic.

Shunt tomato paste or juice, add chopped into pieces of cauliflower.

Pour vegetable or chicken broth. Salt, pepper dish. Put fresh green peas.

Meat, in my case it chicken, dismantle, cut into pieces and also send in a saucepan.

We bring the soup to a boil, cook for 5 minutes, turn off the fire, add the cooked pasta, cover with a lid and give the brew for 5 minutes. Serve with grated Parmesan cheese if desired.