Minestrone with zucchini
4 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Wash and peel the vegetables, cut them into cubes about 1 cm in size. Break the cauliflower into florets, cut the green beans into strips 2 cm long.
- Potato: 330 g
- Tomatoes: 330 g
- Cauliflower: 330 g
- Green beans (string beans): 200 g
2
Slightly stew carrots, celery, and onion with added water and a drop of oil.
- Carrot: 80 g
- Celery leaves: 60 g
- Leek: 150 g
- Vegetable oil: 50 ml
3
Add water to the pot to cover the vegetables by 1 finger and bring to a boil.
4
Add bay leaves and a sprig of rosemary, then add the beans and let it simmer for a couple of minutes.
- Bay leaf: 2 pieces
- Rosemary: 1 sprig
- Green beans (string beans): 200 g
5
Put pieces of pumpkin in a pot, add water a couple of centimeters above the vegetables, and bring to a boil.
- Pumpkin: 250 g
6
Do the same with potatoes and cauliflower, add more water, and cook for about 25 minutes with the lid on.
- Potato: 330 g
- Cauliflower: 330 g
7
Add zucchini, tomatoes, green peas, salt and pepper, bring to a boil and remove from heat after 2-3 minutes.
- Courgette: 150 g
- Tomatoes: 330 g
- Green peas: 200 g
- Salt: to taste
- Ground black pepper: to taste
8
Before serving, remove the bay leaves and rosemary. You can add a little oil to the soup.
- Bay leaf: 2 pieces
- Rosemary: 1 sprig
- Vegetable oil: 50 ml