Minestrone with Pumpkin
Soups • Italian
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Potatoes 10 oz
- Tomatoes 10 oz
- Cauliflower 10 oz
- Pumpkin 10 oz
- Carrot 5 oz
- Leek 5 oz
- Zucchini 5 oz
- Green Beans 5 oz
- Celery Leaves 0 oz
- Green Peas 5 oz
- Bay leaves 2 pieces
- Rosemary 1 sprig
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash and peel the vegetables. Cut them into cubes about 1 cm on each side, except for the peas, green beans, cauliflower, and leek. Finely chop the leek, break the cauliflower into small florets, and cut the green beans into strips 2 cm long.
Step 2
In a large pot, pour some vegetable oil on the bottom. Place it on the heat and add the carrot, celery, and leek. Sauté the vegetables over low heat, stirring occasionally, until the leek turns golden.
Step 3
Add hot water to the pot until it covers the vegetables by about 1 finger's width, and bring to a boil. Then add the bay leaves and sprig of rosemary. Add the green beans and let it simmer for 21 minutes.
Step 4
Add the pumpkin pieces to the soup and pour in enough water to cover the vegetables by 2 cm, and bring the soup to a boil.
Step 5
Repeat the same procedure with the potatoes and cauliflower. After that, add a little more water, cover the soup with a lid, and cook for about 25 minutes.
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