thick and hearty minestrone soup from Italy
Composition / ingredients
6
servings:
Cooking method
Take a saucepan, heat it on the fire, throw butter, and on top – sliced leeks and garlic passed through a garlic press. Fry for five minutes, stirring and enjoying the aromas exuded. Pour in the broth and immediately add zucchini zucchini, carrots, tiny tomatoes cut into neat small cubes (by the way, tomatoes should be preserved in their own juice, not vinegar), chopped pasta and bay leaf. It will take us about fifteen minutes to cook all of the above. When serving on the table, grated cheese and chopped fresh herbs should be added to the soup plates.
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pasta, premium, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Leek - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Broth - 15 kcal/100g
