Seasonal minestrone soup
One of the best ways to use up seasonal vegetables is this minestrone recipe. In spring, the garden gives us what we grow throughout the winter.Broccoli, onions, leeks, cauliflower, chard and of course beans. The mixture of all those flavors with a little water, is the perfect result to the winter waiting for your seasonal harvest.
lets get
cooking
- 6 spring onions
- 2 cloves of garlic
- 1/4 cabbage
- Un trocito de col
- A handful of peas and beans
- 1 carrot
- 3 tomatoes
- 3 tbsp of small pasta
- 2 cubes of vegetable broth
- ground pepper
- olive oil
- salt
Clean and wash all the ingredients very well.
First of all cut all the vegetables in brunoise, that is, in tiny pieces of about 5 mm.
It is important that each vegetable go in a separate bowl since each one has a different cooking time.
In a saucepan with a good drizzle of oil, sauté the garlic on very low heat, as the garlic burns very easily. After about 5 minutes, add the onion and salt and pepper. Sauté all together and add the peas, beans and carrots.
At this point, we incorporate the tomato. In my case I used grilled tomato and crushed, but you can use it fresh or fried too.
After a few minutes we add the cabbage. Let it sauté everything well over medium heat for a couple of minutes.
Just add the pasta, the broth cubes and 1 liter of water and let boil for about 10- 13 minutes, when the pasta is ready.
