Minestrone is a speciality of Italian cuisine. The most common ingredients are beans, onions, celery, carrots and tomatoes (all finely chopped). But there is no set recipe for the preparation of minestrone, because typical seasonal vegetables are normally used and this depends on the area where it is made. Some pasta or rice is often added. It may be a purely vegetable soup or, conversely, it may contain meat or meat-based ingredients such as chicken stock, pork fat and ham, among others.
When cooked in a vacuum bag, there is no loss of water. Cooked in a pan, on the other hand, the water will gradually evaporate. By cooking while sealed, the juices are concentrated in the bag and the flavour will be more intense.
- 100 g leek
- 100 g carrot
- 100 g onion
- 100 g turnip
- 100 g red Swiss chard stem
- 100 g celery
- 1 litre water
- Olive oil
Chop all the vegetables and place them in a vacuum bag. Seal the bag and cook at 80ºC / 176ºF for 1 hour.
You can accompany the soup with pasta or rice but it can be eaten immediately adding a little salt and a drizzle of olive oil.