Minestrone Toscano With Pesto Croute

Minestrone Toscano With Pesto Croute

Famous the Italian soup and difference.Cooking of time :20-30 minutes
Serving Size: 4 Preparation time :10-15 minutes
 Category: Vegetarian

ingredients

• pasta 2 tablespoons
 
• 3 cups vegetable stock
 
Potatoes, cut into small pieces 1 medium-sized
 
Carrots, cut into small pieces 1 medium size
 
• French beans, cut into small pieces 3-4
 
• 1/2 teaspoon white pepper
 
• cabbage, shredded 1/4 small
 
• zucchini, cut into small pieces 1 medium-sized
 
• Tomato concasse2 spoon
 
• tomato sauce 1/2 cup
 
• 1 1/2 tablespoons olive oil
 
• 6-8 cloves garlic, chopped
 
• 1 medium size onion, chopped
 
• dried oregano, crushed 1/4 teaspoon
 
• fresh basil leaves, torn by hand 10-12
 
• Parmesan cheese, grated 1/2 cup
 
 Method
Vegetable stock in a deep pot of water to a boil. Add the pasta and potatoes, with the fire, and cook for one minute. Add carrots, green beans and continue to cook. Add salt and white pepper and combinations. Add cabbage, zucchini, tomato concasse and tomato sauce. Heat olive oil in a pan. Add garlic and onion and stir-fry until translucent. Add oregano and continue to fry. This soup cooking in the pot, and mix. Add the basil leaves, and continue to fry until cooked vegetables. Sprinkle with Parmesan cheese and serve piping hot pesto Croute.

Chef tips
To tomato display the tomato concasse first Cheuk first. Peel, remove seeds and chop them roughly. In order to make pesto Croute, toast slices of bread, and then apply the spread of pesto. Or you can even coupled with garlic bread or bread sticks.