Recipe Details:Minestrone soup is a traditional Italian vegetable soup. It is hearty and healthy, as it is full of fresh vegetables, and, of course, diabetic-friendly.
- Onion – 1
- Carrots – 2
- Celery – 2 stalks
- Concasse tomatoes (crushed tomatoes) – ¼ cup
- Cauliflower – ¼ lb.
- Potato – 1/3 lb.
- Broccoli – ¼ lb.
- Green peas – ¾ cup
- Canned red beans – ¾ cup
- Fennel – 1
- Zucchini – 1
- Basil – 1 bunch
- Toasted pine nuts – 3 tbsp.
- Garlic – 2 cloves
- Olive oil – 1 cup
- Grated parmesan cheese – 2 tbsp.
- Fresh spinach leaves – to taste
- Salt and ground black pepper – to taste
Recipe Directions:Step 1
Pour 2 tbsp. of olive oil into a heavy-bottomed saucepan. Add finely chopped onions, fennel, diced carrots, potatoes and celery to the saucepan and fry until the onion and other vegetables begin to exude a light aroma. Add salt and black pepper.
Add 3 liters of water to the fried vegetables. Let the vegetables boil and then simmer over medium heat for 45 minutes. Add a sprig of basil, salt and pepper.
While the soup is cooking, prepare the pesto. Put in a blender bowl 3 cups of basil, garlic, salt, pepper and 100 ml of olive oil. Chop the contents of the bowl a little and add some ice to help preserve the color of the greens. Add pine nuts, another 25 ml of olive oil and thoroughly grind the contents of the blender bowl. Transfer the pesto to a bowl, add the grated Parmesan cheese and add just a little olive oil. The pesto should have the consistency of thick sour cream and should not be runny.
45 minutes after the start of cooking, add cauliflower, broccoli, zucchini, red beans, and green peas to the soup. Cook for 10 minutes over medium heat. If the soup seems too thick, add a cup of water.
Serve with pesto sauce, spinach leaves and concasse tomatoes. Enjoy!
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