How to make Minestrone Toscano With Pesto Croute - Chunky fresh vegetable soup with crusty bread.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Macaroni (मैकारोनी), Tomato puree (टमाटर /टोमाटो प्यूरी )
Cuisine : Italian
Course : Soups
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Minestrone Toscano With Pesto Croute Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
For more recipes related to Minestrone Toscano With Pesto Croute checkout Minestrone, Pasta and Veggie Soup. You can also find more Soups recipes like Sweet Corn And Roasted Capsicum Soup, Minestrone, Mixed Dal Shorba, Southern Italian Vegetable Soup.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Minestrone Toscano With Pesto Croute Recipe
Macaroni 2 tablespoons
Tomato puree 1 1/2 tablespoons
Garlic crushed and chopped 4 cloves
Onion chopped 1 medium
Potato cut into small pieces 1 medium
Vegetable stock 3
Carrot,cut into small pieces 1 medium
French beans cut into small pieces 3-4
Salt to taste
Black peppercorns crushed 1/2 teaspoon
Dried mixed herbs 1/4 teaspoon
Zucchini cut into small pieces 1 medium
Cabbage chopped 1/4 small
Tomato puree 1/2 cup
Tomato concasse 2 tablespoons
Parmesan cheese grated for garnis
Method
Step 1
Heat the olive oil in a deep non stick pan. Add the garlic, onion and potato and sauté till translucent. Add the macaroni and continue to sauté.
Step 2
Add the vegetable stock and stir to mix. Add the carrot and cover and cook for two to three minutes. Add the French beans, salt, freshly crushed peppercorns, dried oregano or dried mixed herbs and stir to mix.
Step 3
Add the zucchini, cabbage and stir again. Cover and cook for another two to three minutes. Add the tomato puree and tomato concassé. Stir well and simmer till the vegetables are done.
Step 4
Serve hot, garnished with Parmesan cheese and pesto crôute.
