Minestrone: a versatile soup for any season of the year

⇓⇓⇓ Full recipe in the description ⇓⇓⇓
⇓⇓⇓ down below the video ⇓⇓⇓
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📄 Ingredients:

For the vegetable broth:
2 carrots
1 leek
shallots or onions
2 garlic cloves
celery root
fresh herbs like parsley, scallions, thyme...
bay leaves
allspice
pieces of parsley
8 to 10 cups of water

Notes: For this broth, you can add other types of vegetables that you want or have available.
Keep in the refrigerator for up to a week or freeze for up to six months. (I recommend freezing in small portions)

After making vegetable broth, many people wonder what to do with the leftover cooked vegetables. Here are some creative and tasty ideas for using these vegetables:

1. Vegetable Puree
Transform cooked vegetables into a delicious puree. Just process them in a blender or food processor with a little butter, olive oil or cream, and season to taste with salt, pepper and other herbs or spices of your choice.

2. Creamy Soup
Use the cooked vegetables to make a creamy soup. Add the vegetables to a pan with a little of the broth, blend everything until a homogeneous consistency is obtained and then heat. Add heavy cream or coconut milk for a creamier texture.

3. Croquettes or Dumplings
Mash the vegetables and mix with a little breadcrumbs, an egg and seasonings to taste. Shape into small dumplings or croquettes and fry or bake until golden.

4. Vegetable Pie
Incorporate cooked vegetables into a savory pie. Place them in a pre-baked pie crust, add beaten eggs and cheese, and bake until firm and golden.

5. Vegetable Sauté
Simply sauté the vegetables with a little olive oil or butter and additional seasoning. Serve as a side dish for meat, fish or as a vegetarian main dish.

6. Cooked Vegetable Salad
Let the vegetables cool and use them as a base for a salad. Add a dressing of your choice (like a mustard vinaigrette), some fresh herbs, and other ingredients like nuts, seeds, or cheese.

7. Omelet or Frittata
Add the cooked vegetables to an omelet or frittata. Beat a few eggs, add the vegetables and cook in a frying pan until the eggs are set. Add grated cheese for a special touch.

8. Sandwich or Wrap Filling
Mash vegetables and use them as a healthy filling for sandwiches or wraps. Add some hummus, cheese or dip for extra flavor.

9. Vegetable Pancakes
Mix the mashed vegetables with a little flour and eggs to make a pancake batter. Fry spoonfuls of this batter until they are golden and crispy.

10. Freeze for Future Use
If you don't want to use the vegetables right away, you can freeze them. They can be used later in soups, stews or other dishes.

Making the most of cooked vegetables from broth not only helps reduce waste, but also provides an opportunity to add nutrients and flavor to a variety of dishes.

For the soup - Minestrone
oil for the pan
1 onions
4 cloves of garlic
2 carrots
1 leek
1 zucchini
seasonings to taste: salt, black pepper, dried oregano and marjoram
parsley and fresh thyme
vegetable broth how much it is necessary
500 grams of tomato sauce
500 grams of chopped tomatoes
bay leaves
400 grams of red kidney beans
400 grams of white beans
150 grams of fresh spinach
1 to 2 cups of small pasta
fresh basil leaves and grated parmesan cheese when serving

For the toast:
bread of your choice
30 grams of butter at room temperature
fresh chopped or dried herbs
garlic cloves to taste
season with black pepper
salt if necessary

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♫ Music ♫

Jazzy abstract beat
By: Coma-Media
License: Pixabay

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