Minestrone with fresh vegetables. Viva the simplicity: What's better in the evening, especially with the cold weather in February, I come home and find a hot soup? And if this soup is made with fresh vegetables and Golden croutons? Seeing is believing… If you like soups and soups, take a look atSardinian fregola soup with clams, thecream of tomato, the rice and fish soup with saffron or tomushroom soup.
Ingredients for 4 people:
- a carrot
- a golden onion
- 2 sticks of celery
- 2 white potatoes
- 1 bunch Swiss chard
- medium head cabbage or cabbage
- 2 Zucchini
- a tuft of black cabbage
- a handful of peas
- 5 tomatoes
- a few leaves of Basil
- 4 slices of homemade bread
- extra virgin olive oil as required
- a Parmesan crust
- 60 grams of grated Parmesan cheese
- salt and pepper
Wash and clean all the vegetables and make them into pieces about one centimeter and a half regular, and leafy vegetables into thin strips. In a large casserole put 4 tablespoons oil and the onion, chopped coarsely: Sauté it all over a low heat until the onion has not become transparent.
Add all the vegetables for a few minutes rosolandole floor plan. Combine boiling water to almost cover the vegetables, season with salt. Cook the soup over medium heat and cover for 30 minutes. Take the Parmesan crust, scrape the outside carefully to remove the surface layer, wash and cut into small pieces. Add it to the soup, about 5 minutes from the end of the cooking.
Cut the bread into cubes of about one centimeter and make toast in a skillet with a little oil, until they become golden brown. Serve the hot soup topped with a drizzle of olive oil, freshly ground black pepper, Sprinkle with Parmesan cheese and Croutons.
THE PAIRING: With this simple soup we suggest pairing it with a Rosé ofCantina Santa Margherita. This is the Cuvée Rosé Igp of Veneto, a blend of Merlot and Cabernet, with hints of flowers and red fruit, You should drink around 13° c.