Minestrone Soup

旅行中ソーセージやバーガーを食べすぎているので、しばらくチキン以外のお肉は出来るだけ控えた食事にしようと思います。今日は、ミネストローネ。一時期ミネストローネを頻繁に作りすぎて飽きてしまったようであまり欲しなくなりこの数年はあまり作っていませんが、たくさんお野菜を摂りたいときに作ります。コクが出るのでチキンストックを使うことが多いのですが、今日はお水だけにして、パスタも加えず。入れたお野菜は、玉ねぎ、にんにく、セロリ、西洋ねぎ、人参、ジャガイモ(少量)、かぼちゃ(少量)、缶詰のトマト。ベイリーフを加えて少し香りを足しました。最後にエクストラバージンオリーブオイルをたらっとかけて出来上がり。

As I had too many sausages and burgers during the holidays, I’m going to try to avoid meat other than chicken for a while.  Today’s dinner was Minestrone.  I used to make it very often but I probably made it too often and got tired of it, so now I make it only when I feel I should take a lot of vegetables.  I often use chicken stock because it adds deeper flavour but today I just used water.  The vegetables I used were onion, garlic, celery, leek, carrot, potato (just a small amount), Japanese Kabocha pumpkin (a small amount) and tinned tomato.  I added a bay leaf for extra flavour and drizzed EVO a little just before serving.

 

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