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Minestrone peasant-style

Minestrone peasant-style

Here is a yummy, nutritious and healthy recipe, the minestrone peasant-style that will warm you up also in the coldest evening! Just a lot of vegetables, beans and whole grain pasta for a dish that is complete from the nutritional point of view since it brings proteins, carbohydrates, mineral salts and precious antioxidants.


100 grams of whole grain pasta
250 grams of canned beans
500 grams of pumpkin pulp
4 leaves of black cabbage
1/4 savoy cabbage
2 potatoes
1 celery
1 shallot
1 carrot
1 leek
5 tablespoons of crushed tomatoes
500 ml soy milk
1 l vegetable broth
Extra virgin olive oil
Sea salt
Black pepper
Rinse and peel the potatoes, cut them into cubes and soak them in water for 10 minutes, then drain them. Rinse the savoy cabbage and the black cabbage and cut them into strips. Cut the pumpkin into cubes, slice the leek. Drain the beans and rinse them under running water. Put all these vegetables and the beans in a large pot. Pour the milk and the broth and cook on a medium heat and covered, stir from time to time. In the meantime, chop the carrot, the celery and the parsley and slice the onion. Sauté these vegetables in a frying pan with 3 tablespoons of extra virgin olive oil, add the crushed tomatoes and a little salt, let cook for 15 minutes. After this time pour these vegetables into the pot with the broth and the other vegetables. Cook for 45 minutes, then pour the pasta and cook in accordance with the timing reported on the package. The minestrone is ready, serve it with slices of homemade bread toasted and rubbed with garlic!
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