Minestrone Soup

Italian minestrone is a hearty soup. The word "minestra," which is used to describe thick soup, is whence this soup gets its name. Minestrone is often made with tomato sauce, peas, onions, celery, diced tomatoes, and carrots. Pasta is then added.

This soup may have been created in the past from discarded leftovers. This dish was created using recipes from farmers who wanted to provide straightforward, wholesome, and satisfying meals. Simple dishes made in people's homes are included under a different title called cucina provera, or "poverty cuisine."

 

Ingredients:

• Rapeseed oil
• Sliced into 1 cm × 1 cm x 2 mm pieces, 60 grams of onion
• Green onions, 60 grams
• Cabbage leaves 60 grams
• 60 grams of radish and 40 grams of celery
• carrots weighing 60 grams
• potatoes weighing 60 grams
• 2 tomatoes
• Tomato paste weighing 40 grams
• Royco Beef Flavor Versatile Seasoning, 2 sachets
• Boiling two tablespoons of red beans
• pasta weighing 20 grams 3 cm long, to taste, salt and pepper
• 2 chopped sausages, bacon, and/or turkey.
• 2 minced garlic cloves
• 10 grams of parsley, chopped
• To taste, oregano
• 3 tablespoons of parmesan cheese, grated

How to Cook:

• When the onions are aromatic and just beginning to turn translucent, add the canola oil.
• Cabbage, celery, radishes, carrots, and tomato paste should all be included.
• To produce soup broth, bring water to a boil, then stir in Royco Bumbu Pelezat Versatile Beef Flavor.
• After adding the stir-fried vegetables to the broth, simmer for 15 minutes at medium heat.
• Mix the ratata thoroughly while you're waiting for the vegetables to cook.
• Add red beans, spaghetti, and potatoes to the feast after the veggies have finished cooking, or after they have been simmering for 15 minutes.
• Ten minutes of cooking the soup over medium heat with salt and pepper.

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