On difficult days of summer, the lovers of the soup have a hard time enjoying what they make or who generally taste the coldest times of the year.
But there are some soups, especially delicious, that match the light meal plan that is imposed in the summer. One of them is minestron and comes from neighboring Italy.
It is a soup that is par excellence combined with vegetables and pasta of your choice. Make sure you' ve got the materials and then run is playful!
Ingredients
250 g pasta
100 g of peas
200 g spinach
2 moderately chopped tomatoes
350 g lettuce in pieces
200 g fresh green beans
2 potatoes cut into cubes
2 onions finely chopped
1 stick stick in pieces
100 mL olive oil
2 L vegetable broth
zest and juice from 2 lemons
Salt Pepper
dill, basil or parsley for dressing
Preparation
In a large non-stick pan, add the olive oil and set it to a high heat to warm it.
After the oil burns, add the onion and the barley and sauté them for 7-8 minutes. Mix constantly and if we find that they darken faster, we remove them from the fire.
After washing the spinach and lettuce, chop them and let them drip out of the water.
Put all the rest of the ingredients in the saucepan (except from the barley, spinach and lettuce) and boil them in a strong fire for 10 minutes.
Add the barley immediately and boil for another 40 minutes.
About 10 minutes before we turn off the fire, add spinach and lettuce.
Serve deliciously garnished one of the three herbs, dill, parsley or basil.
source: real taste & style