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Refreshing Winter Minestrone













300 g of penne pasta from Pyrrhic flour, 2-3 leeks, 3-4 medium carrots, half a celery root, one kohlrabi, small red cabbage head, 7-8 kale leaves, 20 brussels sprouts, tomato concentrate, 1 liter of vegetable stock, olive oil, salt and pepper


Start by slicing vegetables. Remove the outer leek layer, cut it at the border of white and green, and remove the leaves. The remaining part cut lengthwise, rinse between the layers and cut crosswise into thin strips. Put them to fry in olive oil over low heat and cover them.
Meanwhile, wash the rest of vegetables, remove the outer leaves of broccoli and red cabbage and peel kohlrabi and celery. Cut the carrots into rings, slice kohlrabi, dice celery, cabbage and kale into strips and broccoli leave whole.
Uncover the leeks. They should already be quite soft. Increase the heat, add other vegetables, fry and simmer. Reheat broth until it boils (a cube of vegetable soup in a liter of water) and keep it boiling. Little by little, when vegetables start to stick, add the foundation. This is essential! If the vegetable begins to boil, it will be less tasty.
Also, this can be carried out completely without oil. Just go with a little hot broth to the bottom of the pot and add the vegetables in the same order with the pouring.
It will take about half an hour for the vegetables to soften. Then add to the pot all the remaining foundation. You may miss up to half a liter of water to cook pasta so if necessary, add extra hot water. Add the tomato paste, salt, pepper and penne. Do not forget to stir. Once the pasta is cooked, remove from heat and leave it for few minutes to cool down. Before serving, pour in a little olive oil and serve with a mixed green salad and hot sauce.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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