- 2 potatoes
- 1 onion
- 2 leeks
- 2 carrots
- 1 turnip
- 2 sticks of celery
- Half a cabbage
- 1 can of white beans (optional)
- sweet paprika ( 2 teaspoonfuls of coffee)
- olive oil
- small pasta type snails or sharks(optional)
- parmesan (shavings)
The first thing we will do is to cut into small cubes all the vegetables. Keep in mind that you can replace the vegetables mentioned by others to recycle what we have in the drawer of the refrigerator. Therefore we can also use small cut green beans, broccoli, etc.
Once the vegetables are cut, we sauté them in a large casserole over low heat for a few minutes. Season with salt and pepper. After a few minutes (the vegetables should not be browned) add the 2 tablespoons of sweet paprika. You know that if the paprika burns it can make the recipe bitter and leave an unpleasant taste.
Once sautéed, pour the water and let it boil so that the vegetables soften. Add salt and pepper to taste. You can add a cube of broth to give it more flavor. I don’t like it because it loses the “natural” flavor of the vegetables.
When the soup is ready we can add previously boiled and drained pasta and also a can of white beans that we have. These 2 ingredients are not obligatory but they are usually found in a typical Minestrone. Be as it is a soup that although it seems heavy it is not it at all since it is all vegetables. It is very appropriate for these months of cold to warm up but without ingesting many calories which is also perfect for those who are on a diet.
For a final touch more Italian style (mio paese amato!) you can grate some parmesan shavings just before serving!
Buon appetito a tutti!!!