Sicilian Minestrone Soup

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Sicilian Minestrone Soup

Sicilian Minestrone Soup

Number of people

2 stalks of celery

2 carrots

4 potatoes (firm meat is better!)

1 leek

1 cabbage

2 bay leaves


Basil (optional)

2 onions

2 cloves of garlic

3 beef broth cubes

2 tablespoons olive oil

2 large cans of tomato paste

1 can of chickpeas

200 g shells

1 veal shank

300 g lamb

Preparation: 30 min
Cooking time: 2 h
Step 1
Start by heating your meat in water with two bay leaves.
Step 2
prepare all your vegetables except the potato (because they oxidize very quickly), cut them into small cubes and leave them to marinate in an airtight box with two soup spoons of olive oil until the meat is cooked.
Step 3
once your cooked meat is out there and cut it into pieces or small cubes (remove the bay leaf) and add it to the broth.
Step 4
add all your vegetables do not forget the potatoes (except cabbage for those who would use it in jars because already cooked we will add it at the end) add the 2 large cans of tomato paste, beef cubes and a little water if necessary ( the amount of water and you to judge because it varies according to taste once again!).
Step 5
cook your pasta separately
Step 6
(the separate cups allow to keep this soup as well as possible because if we add them directly they would swell too much and pump all the juice!!!)
Step 7
Once all is cooked, sprinkle with parsley and basil.
Step 8
add a few pasta to your plate and enjoy.
Step 9
bon appetit!
Author's note
Copious soup!!!!!

I add my grain of salt

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