Sopa Minestrone de Ikaruz

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Sopa Minestrone de Ikaruz. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Sopa Minestrone de Ikaruz is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sopa Minestrone de Ikaruz estimated approx 15 minutos.

To begin with this recipe, we have to prepare a few components. You can cook Sopa Minestrone de Ikaruz using 8 ingredients and 4 steps. Here is how you can achieve that.

Esta tradicional sopa italiana no tiene ingredientes fijos, ya que se hace con verduras de la estación en la cual se prepara, así que esta receta no necesariamente se tienen que incluir todos los ingredientes aquí descritos y, obviamente, el sabor puede variar.

Sin embargo he decidido nombrar los ingredientes que la receta que mas se usan actualmente para prepararla, y es muy frecuente región de Toscana.

La palabra Minestrone se deriva del Latín, minestrate que significa "servir un plato". Es un platillo muy usando sobre todo en regiones rurales del norte de Italia.

Ingredients and spices that need to be Get to make Sopa Minestrone de Ikaruz:

1. 2 tazas alubias cocidas (puede sustiurise por frijol blanco o peruano)
2. 3 zanahorias
3. 2 tomates finamente picados
4. 3 rebanadas apio
5. 1 cebolla blanca finamente picada
6. 250 gr tocino
7. 2 calabazas cortadas en rodajas
8. Caldo de carne

Steps to make to make Sopa Minestrone de Ikaruz

1. Se cortan los ingredientes de la siguiente forma, las zanahorias y el tomate en cuadritos, el apio y la calabaza en rodajas, la cebolla finamente picada y el tocino es trozos pequeños.
2. Se sofrie el tocino a fuego lento (en algunos paises le llaman tocineta) hasta que quede ligeramente frito, se agregan la zanahoria y se sigue sofriendo por espacio de 3 minutos, se agrega posteriormente el apio, la cebolla y la calabaza y se sofrien por espacio de 3 minutos mas. Finalmente se agrega el tomate y se integran todos los ingredientes.
3. Una vez cocinados todos los ingredientes se le añade las 2 tazas de alubias (sin caldo) y se vierte todo el caldo de carne previamente preparado. Se puede añadir 1 taza del caldo de las alubassi gustan.
4. El caldo de carne se puede conseguir de la misma forma que el consomé de pollo, en cubos o en polvo, por ejemplo en México lo conseguimos comercialmente como "caldo de costilla", pero en cada país puede variar. Recomiendo que degusten el sabor del caldo antes de añadirlo recordando que el sabor debe de quedar de tal forma que no requiera que se le agrege mas sal al momento de comerlo.

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