This is the minestrone soup that my mother made, but I have arranged it just a little bit differently. Originally she put in bacon for more umami flavor, but I don't like bacon so I intentionally leave it out. The dish is of course ideal in the colder seasons and is so very healthy. When your tummy is a little empty rather than some snack, I recommend this dish.You will feel full and content. Bread also goes very well with this dish. Just dip a bit in.
- 1 - 2 carrots
- 1 onion
- 2 - 3 potatoes
- 1/4 to 2/4 Cabbage
- 1 can of canned tomatoes (which have been cut)
- Proper amount of red wine
- Proper amount of olive oil
- One consomme soup cube
- Enough water to cover vegetables
- Salt and pepper
- Spread the olive oil in a pot and fry the onions well.
- Add cut potatoes and carrots and fry lightly.
- In the pot, add enough water to cover the vegetables.
- Add sliced cabbage and cook 5 minutes then cover the pot.
- Add canned tomatoes, one ladle of red wine, 1 cube of consomme, and mix in well
- Finally, add an appropriate amount of salt and pepper.
- Stir gently for about 15 minutes.
- Keep pot covered when not stirring.
- Serve hot
- If you like bacon, put in bacon to get a meat based umami flavor in the soup.
- The radishes are delicious seasonal ingredients and you should add if in season.
|Amount Per Serving||%DV|
|Serving Size 521g|
|Recipe makes 2 servings|
|Calories from Fat 5||2%|
|Total Fat 0.59g||1%|
|Saturated Fat 0.16g||1%|
|Trans Fat 0.0g|
|Total Carbs 55.11g||15%|
|Dietary Fiber 10.7g||36%|