Minestrone with tapenade of olives
Ingredients
Features
Description
Mix in a blender the olives and half a cup of olive oil until a thick, viscous puree. Clean peas, wash green onions, beet tops, basil and fennel. Then finely chop them. Peel the carrots, potatoes and garlic. Carrots grate, and potatoes cut into cubes. Put in a large pot of onion tops, fennel, carrots, garlic and potatoes, pour 4 tablespoons olive oil and cook for 10-12 minutes, add salt and pepper.
Then add the peas, chopped tomatoes and boiling broth, reduce heat and simmer for 15 minutes, add the pasta cooked «al dente». While serving sprinkle with basil. Also put on the table tapenade of olives, which each will be added to the dish itself.
Translated by site: wday.ru
