- Soup minestrone from Rome

Category: Mediterranean Diet, Rome recipe.

Serves: 4

Preparation time: 50min 

Level: Easy

Ingredients:

• 4 tbsp ^eleon^ extra virgin olive oil  $
• 1 large chopped onion
• 500 g. Tomatoes cut into cubes
• 225 g. Green zucchini peeled and cut into small cubes
• 2 medium carrots into small cubes
• 3 potatoes, peeled and cubed
• 2 cloves garlic, crushed
• 1.2 liters of chicken broth or water (= 5 cups.)
• 4 tbsp basil into thin strips (if you do not use mint or parsley)
• 2/3 - 1 cup. grated (on a grater) Parmesan
• salt and freshly ground pepper

Preparation:

Make vegetables:

In comfortable saucepan heat the olive oil over medium heat, put the onion and cook to soften for 5 minutes without browning. Add the remaining vegetables except the basil and cook for 10 minutes, stirring frequently to avoid sticking of.

Complete the minestrone:

Pour the broth (or water), bring to a boil, add salt, pepper and then lower the heat and cook for 15 min. until vegetables are tender. If necessary, add a little more water or broth. Taste and correct salt and pepper. Remove, add the basil (or mint or parsley) and half of cheese.

Luxury Olive Oil family co.