Minestrone with Zucchini
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Potatoes - 11.6 oz
- Tomatoes - 11.6 oz
- Cauliflower - 11.6 oz
- Pumpkin - 8.8 oz
- Carrot - 2.8 oz
- Leek - 5.3 oz
- Zucchini - 5.3 oz
- Green Beans - 7.1 oz
- Celery Leaves - 2.1 oz
- Green Peas - 7.1 oz
- Bay leaves - 2 pieces
- Rosemary - 1 sprig
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash and peel the vegetables, cutting them into cubes about 1 cm in size. Break the cauliflower into florets, and cut the green beans into strips about 2 cm long.
Step 2
Sauté the carrots, celery, and leek with a little water and a drop of oil.
Step 3
Add enough water to the pot to cover the vegetables by about 1 finger's width and bring to a boil.
Step 4
Add the bay leaves and the sprig of rosemary, then add the green beans and let it simmer for a couple of minutes.
Step 5
Add the pieces of pumpkin to the pot and again add water a couple of centimeters above the vegetables and bring to a boil.
Step 6
Do the same with the potatoes and cauliflower, adding more water and cooking for about 25 minutes with the lid on.
Step 7
Add the zucchini, tomatoes, green peas, salt, and pepper, bring to a boil, and after 2–3 minutes, remove from heat.
Step 8
Before serving, remove the bay leaves and rosemary. You can add a little oil to the soup.
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