Soup - Entree - Vegetarian
2 1/2 lbs mixed vegetables for minestrone, diced
1/2 onion, chopped
1 egg yolk
5 oz melting cheese (provolonge, asiago, or other favorite one), grated
4 slices ciabatta breadoil,
2 tbsp extra virgin olive oil
In a big saucepan with lid, warm olive oil and sautee onion until soft. Stir in the vegetables and, at least, 3 cups of warm water and cover; once it comes to a boil, cook for about 40-45 minutes, on medium-low heat. the longer it cooks, the better the flavor will be. Always have some warm water available, in case you need it.
Preheat oven to 350.
Meanwhile, in a bowl, combine grated cheese, egg yolks and a few tbsp of milk, enough to obtain a cream. Spread this mixture over the bread slices and toast in the oven for 3-4 minutes, until the cheese melts and the bread is golden.
Cut the slices in 3 croutons each. Divide minestrone evenly in individual bowls and serve it topped with the warm croutons.
This recipe serves 4-6
Vegetables for minestrone: carrots, peas, beans, broccoli, cauliflowers, zucchini, potatoes, pumpkin, tomatoes, celery, onions and all other vegetables you prefer.
You can use chicken or beef broth instead of plain water, but you no longer will have a vegetarian dish.
There are frozen mixes, which will cut your preparation time.