2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
As the cold days approach, it becomes more and more tempting to prepare a delicious and warm soup. It has been proven that this type of food carries a lot of vitamins and minerals to the body and organism. We have a number of recipes for the preparation of various soups.
However, Italian culture is actively entering our folk tradition, presenting us with some of its delicious recipes for pasta soup. In combination with our vegetables there is a great symbiosis of useful and tasty. Here are five recipes for pasta soups.
Soup with red beans and pasta
Necessary products: 50 g small paste, 2 tbsp. olive oil, 1 head of old onion, 4 dried peppers, 1 carrot, 1 head of white radish, 200 g of alabash, a small celery root, 400 g of chopped canned tomatoes, 1 tbsp. tomato puree, 400 g red beans, 2-3 sprigs of fresh celery, 1/2 bunch fresh parsley, 1.5 liters of water, salt and pepper
Method of preparation: Onions, dried peppers, carrots, turnips, alabaster and celery root are finely chopped. Heat the olive oil in a saucepan. The onion is stewed in it for 5 minutes. Add the roots, canned tomatoes, tomato paste and dried peppers. Season with salt and pepper. Pour the water, mix well and cover with a lid. When it boils, reduce the temperature and cook for 30 minutes until all the vegetables are soft.
Add the pasta. Allow to simmer for another 7-9 minutes without a lid. Finally, add the drained red beans. The soup is seasoned with chopped celery and parsley leaves. Allow to simmer for another 2-3 minutes, then remove from the heat.
Vegetable vegetable soup with pasta
Necessary products: 200 g of mussel-shaped pasta, 300 g of broccoli, 400 g of cabbage, 50 ml of oil, 1 carrot, 2 liters of water, lemon juice, parsley
Method of preparation: Finely chop the broccoli, cabbage and carrot. Heat the oil in a deep saucepan. The vegetables are stewed in it. When soft, pour water and simmer for about 20 minutes.
Season with salt, pepper and lemon juice. Add the pasta and cook for another 9-10 minutes. The soup is served sprinkled with chopped parsley.
Tomato soup with pasta
Necessary products: 1 liter of grated tomatoes, 3 tbsp. olive oil, 400 g canned white beans, 1 red onion, 1 clove garlic, 200 ml dry white wine, 4 tbsp. pitted olives, 100 g fine pasta
Method of preparation: Finely chop the onion and garlic and fry in hot olive oil for 3 minutes. Then pour the wine and reduce the temperature. Leave on the stove for another 3 minutes. Add the tomatoes and stir. The products are transferred to a saucepan. Add 1 liter of water and bring to a boil. When this happens, add the beans and sliced olives. Boil for 10 minutes, stirring occasionally.
Boil the pasta in boiling salted water until semi-cooked, about 4 minutes, then add to the soup. Close the dish with a lid and leave for another 6 minutes on the stove.
Chicken soup with pasta
Necessary products: 3 tbsp. small pasta, 6 chicken legs, 3 tbsp. olive oil, 3 pieces of bacon, 1 onion, 1 tbsp. finely chopped parsley, 1 carrot, 1-2 stalks of celery, 2 potatoes, 1 liter of chicken broth, 200 g of frozen peas, 6 pieces of parmesan, salt and pepper to taste
Method of preparation: Heat some olive oil and fry the chicken in it until golden. Bacon, potatoes, carrots, onions and celery are cut into small cubes and fried with constant stirring.
Pour the hot broth over the vegetables. Add the meat, season with salt and pepper to taste and cook until done. Then remove the legs, add the peas and pasta and cook for another 10 minutes. Spread the soup on a plate. In each put a leg, a piece of Parmesan, sprinkle with parsley and serve.
Italian pasta soup
Necessary products: 200 g pasta, 20 g butter, 60 g yellow cheese, 2 eggs, 1000 ml vegetable broth, 30 g flour type 500, a bunch of parsley
Method of preparation: The vegetable broth is put to boil, then filtered. Bring to the boil again. Separately make a stir-fry of butter and flour, which is diluted with broth. The crushed pasta is added to the product. Boil for about 20 minutes. Season with pepper and salt to taste. The soup is built with eggs and lemon juice. Serve sprinkled with a tablespoon of grated cheese and chopped parsley.
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