Minestrone

Name: Minestrone
Yield: 1 portion
Cuisine: Indian
Ingredients: 20 mls refined oil; 20 gms leek half roundel; 30 gms carrot cut into paysanne; 20 gms zucchini,thin sliced; 10 gm french beans thin sliced; 20 gms celery,thin slices; 10 gm Cabbage cut into payaanne; 300 ml Vegetable stock; 100 gm Tomato concasse; 1 pinch Fresh oregano; 2-3 noFresh baisel leaves; 100 gm Baked beans; 15 gm Macaroni pasta; 1 pinch Salt$white pepper powder; 5 ml Olive oil for garnish; 1 gm Parmesan cheese for garnish

Abhay Singh Rajput @cook_9790018

Patna

By chef Abhay

Abhay Singh Rajput @cook_9790018

Patna

By chef Abhay

Saved

Ingredients

1 portion

20 mlsrefined oil
20 gmsleek half roundel
30 gmscarrot cut into paysanne
20 gmszucchini,thin sliced
10 gmfrench beans thin sliced
20 gmscelery,thin slices
10 gmCabbage cut into payaanne
300 mlVegetable stock
100 gmTomato concasse
1 pinchFresh oregano
2-3noFresh baisel leaves
100 gmBaked beans
15 gmMacaroni pasta
1 pinchSalt$white pepper powder
5 mlOlive oil for garnish
1 gmParmesan cheese for garnish

Saved

Steps

1

Method:
1. Heat refined oil in a saucepan.
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2. Add leeks, carrots, zucchinni, French beans & celery (do not add cabbage now)
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3

. Cover the pan, reduce the heat to low, cook for 15 minutes, shaking the pan occasionally
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4. Add the stock, tomato concasse & oregano.
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5. Cover again & simmer for 20 minutes more
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6. Add the baked beans, macaroni pasta, cabbage pieces & fresh basil leaves; cook for 10 minutes more
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7. Season with salt, pepper
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8. While serving, garnish with grated parmesan cheese & olive oil on top