Minestrone is a traditional Italian soup prepared all year round from seasonal vegetables. Often rice or pasta is added to the minestrone.
It is necessary
- Ingredients for 8-10 persons:
- - 1 chicken (about 1-1, 2 kg);
- - brisket on the skin (bacon) - 200 g;
- - canned white beans - 400 g (1 can);
- - any small pasta - 1 large handful;
- - chopped tomatoes in their own juice - 800 g (1 can);
- - a small root of celery;
- - a stalk of leeks;
- - large onion;
- - medium carrot;
- - 2 cloves of garlic;
- - large zucchini;
- - a small bunch of basil;
- - 2 bay leaves;
- - olive oil;
- - salt and pepper to taste;
- - Parmesan for serving.
Instructions
Step 1
We preheat the oven to 200 degrees, put the chicken, previously oiled, in it. We bake for 15-20 minutes, so that the carcass is slightly browned.
Step 2
We transfer the chicken to a saucepan, fill it with 3 liters of water and bring to a boil over low heat, periodically removing the foam.
Step 3
Peel the garlic and lightly press with a knife, add to the chicken along with the green part of the leek. Cook the chicken over low heat for an hour - the broth should not boil violently.
Step 4
We filter the broth, let the chicken cool a little, remove the meat from the bones. Cut the skin off the bacon, but do not throw it away, cut the bacon into small cubes.
Step 5
Peel the onions, carrots, celery and zucchini and cut into medium-sized cubes. Cut the leek into thin half rings.
Step 6
In a large saucepan (preferably with a thick bottom) heat up a little olive oil, add the bacon and fry for 3-4 minutes. Add all the vegetables and bacon skin to the pan, simmer over medium heat for 10 minutes. We spread the tomatoes along with juice, beans and bay leaf. Pour in the strained broth and leave the soup on low heat for 30 minutes, covering the pan with a lid.
Step 7
Coarsely chop the basil. We transfer chicken meat, basil and pasta to a saucepan, salt and pepper to taste, cook until the pasta is ready - about 10 minutes. Serve the soup hot, sprinkle with grated Parmesan.
