Minestrone Soup history and recipe

Soups are the crown of all cuisines. Since each country has its own special dishes, there are also special soups. In world cuisine, examples such as French Onion Soup, Japan's Pearl Ramen, Morocco's Harira Soup, Spain's Gazpacho Soup can be given.

Most soups are protein stores. Since most of these soups are consumed as the main course due to cultural habits, chicken, red meat or fish/seafood are used in them. Especially if there is no meat in the soups in the Far East culture, boiled eggs are never added.

My topic today is Minestrone soup of Italy.. Minestrone soup, which is one of the hot beginnings of the famous Italian cuisine, takes its place on the tables as a healthy vitamin rich vegetable soup. This soup, which dates back to BC, was discovered by people who wanted to get all the vitamins and minerals in a single bowl, especially during the Roman Empire. The soup, which was originally cooked with flour, legumes, water and vegetables, was generally used to evaluate the vegetables left in the kitchen and then evolved to its present form.

Minestrone soup, which comes from the word "minestra" meaning "soup" in Italian, is actually an impromptu poor soup prepared by Italians with plenty of vegetables.

Apart from the vegetables at home, a little pasta or rice, if any, or both are added depending on the situation. Vegetables generally used in Minestrone; beans, onions, carrots, peas, zucchini, garlic, lentils and tomatoes.

It is a dish made up so that leftover or perishable vegetables are not wasted. If you want to make it more delicious, you can add chicken, meat or marrow juice to the broth of the soup. Italians already consider this dish in the category of "Cucina povera", that is, poor cuisine.

Allegedly, the history of Minestrone soup dates back to the Roman Empire. Of course, the recipe in those years was still just what the ingredients were, but the ingredients used in the soup changed over time. For example, potatoes and tomatoes came from America after the 16th century, and these ingredients began to be used in soup. Minestrone soup, whose starch is concentrated by passing into water according to the grain used in it (pasta and rice), is a traditional Italian dish that differentiates the vegetables used according to the materials at hand and the season.

In fact, the Italians call the soup "Zuppa". For example, “tomato soup”, “fish soup” take their place on the menus with the name zuppa.

Minestrone Recipe

If you are looking for a soup full of vegetables and vitamins, you should definitely try it.

In terms of calories, 33.1 servings per 100 grams of Minestrone is about 87 calories.

The ingredients and preparation of this soup, which changes according to the season and the person making it, are as follows;

Materials

1 carrot

1 zucchini

1 onion

3 stalks of celery

1 capsicum pepper

1/2 cup of boiled dried beans

2 tablespoons of olive oil

1 cup of beef broth

If you do not have 1 tea glass of tomato sauce, you can use tomato paste.

If you don't have 100 grams of homemade noodles, you can use pasta.

fresh basil

Half a teaspoon of black pepper, turmeric, chili flakes

3 cups of boiling water

1 pinch of nutmeg

Fabrication:

Chop the onion, zucchini, capia pepper and carrot into small cubes.

Let's crush the garlic well and crumble it with a knife.

We need to chop the celery stalks into small pieces and roast all the vegetables in order in accordance with the cooking order.

Let's get our olive oil in our pot.

First, let's fry the onions until they turn pink, add the carrots and fry them, add the peppers and zucchini and continue frying, and when the vegetables are roasted, add the garlic.

Let's add the tomato sauce first and then add the broth and spices. Let's add boiled beans and noodles and add water to adjust the consistency. Let's cook on medium heat for 15 minutes until the ingredients are identical with each other and the noodles are soft.