Minestrone with plenty of cabbage
No extra seasonings are used, and the ingredients are stir-fried slowly to bring out their flavor. Using spring cabbage will enhance the sweetness and make it even more delicious. You can also add rice to make it more like a risotto
How to make it
1
Cut the cabbage into roughly 1cm wide pieces, the onion into 1cm cubes, the bacon into 5mm cubes, and the carrots and celery into small pieces
2
Heat 3 tablespoons of olive oil in a saucepan and sauté the garlic until fragrant
3
Add the onion and bacon and sauté slowly until the onion is translucent
4
Add the chopped carrots, celery and bay leaves and continue to stir fry. Once everything is soft, add the cabbage and salt and stir fry over low heat for about 20 minutes
5
Add [A] and simmer for another 20 minutes
6
Pour the soup into bowls and top with Parmesan cheese and Italian parsley
Materials for 5 people
-
- cabbage
- 500g
-
- Onion
- 1 piece
-
- bacon
- 100g
-
- Carrots
- 30g
-
- celery
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- Laurier
- 2
-
- salt
- 1 tsp
-
[A]
- Whole tomatoes
- 400g
-
- Bouillon soup
- 400cc
-
- For finishing parmesan cheese
- Appropriate amount
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
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