How to make vegetable minestrone in the microwave oven with fresh beans, tomatoes, potatoes, spinach, courgettes, savoy cabbage, parsley, onion, garlic, rice or small pasta, butter, extra virgin olive oil, grated parmesan cheese, carrot, celery , basil, salt.
Ingredients for 4 people
- 400 g of fresh shelled beans
- 150 g of potatoes
- 300 g of ripe tomatoes
- 100 g of zucchini
- 150 g of spinach
- 200 g of savoy cabbage
- 30 g of parsley
- 1 medium onion
- 1 clove of garlic
- 150 g of rice or small pasta
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- 3 tablespoons of extra virgin olive oil
- 30 g of butter
- 4 tablespoons of grated Parmesan
- 1 stalk of celery
- 1 carrot
- some basil leaves
- salt
How to prepare vegetable soup in the microwave oven
Shell the beans and dip them in cold water.
Clean the cabbage leaves, wash and break them up.
Wash the spinach.
Wash the parsley and basil, then chop them together with the garlic.
Wash the onion, carrot and celery, then cut them into thin slices.
Peel the tomatoes, remove the seeds and chop them.
Wash, peel the potatoes and slice them together with the courgettes.
In a container with high edges, put the butter, onion, chopped parsley and all the oil.
Place the pan in the microwave oven, programmed at maximum power, and leave it for three minutes, stirring the saute halfway through cooking.
On the stove, boil a liter of water in a saucepan.
Meanwhile, in the container placed in the oven, after three minutes, add all the vegetables and boiling water, then mix and continue cooking in a covered container, always at the maximum power of the oven, for seventeen minutes.
After about eight minutes from the start of cooking, add the rice or pasta to the vegetables, then finish cooking by mixing the minestrone two or three times.
When cooked, add salt.
Serve the soup accompanied with grated Parmesan.
