Minestrone with pumpkin
6 servings
60 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Wash and clean the vegetables. Cut them into cubes about 1 cm on each side, except for peas, green beans, cauliflower, and onions. Finely chop the onion, break the cauliflower into small florets, and cut the green beans into strips 2 cm long.
- Potato: 310 g
- Tomatoes: 350 g
- Cauliflower: 300 g
- Pumpkin: 250 g
- Carrot: 80 g
- Leek: 150 g
- Green beans (string beans): 200 g
- Green peas: 200 g
2
Pour vegetable oil into the bottom of a large pot. Place it on the heat and add carrots, celery, and leeks. Sauté the vegetables over low heat, stirring occasionally, until the onions are golden.
- Carrot: 80 g
- Celery leaves: 60 g
- Leek: 150 g
- Olive oil: 50 ml
3
Add hot water to the pot to cover the vegetables by one finger and bring to a boil. Then add bay leaves and a sprig of rosemary to the soup. Add the beans and let it simmer for 21 minutes.
- Bay leaf: 2 pieces
- Rosemary: 1 sprig
- Green beans (string beans): 200 g
4
Add pieces of pumpkin to the soup and pour water over the vegetables so that it covers them by 2 cm, then bring the soup to a boil.
- Pumpkin: 250 g
5
Repeat the same procedure with potatoes and cauliflower. After that, add a little more water, cover the soup with a lid, and cook for about 25 minutes.
- Potato: 310 g
- Cauliflower: 300 g
- Salt: to taste
- Ground black pepper: to taste
