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Or the soup or the window. But when it comes to minestrone, what is the alternative?
The good news is that we have identified at least 20. Per transform it, enrich it and finally make it a greedy dish. To ensure that one of the traditional dishes of our kitchen is not perceived as a punishment by the children of the house and that for others does not represent the healthy meal of which, if we could, we would do without it. Why that mix of legumes, vegetables and tubers can be much more than a simple vegetable first course. Before discovering all the alternative recipes to the original, let's talk about the basic preparation.

How to make a good soup

This dish is composed of different ingredients that are combined in a recipe with a simple and ancient flavor. The first rule for a good soup is focus on the variety: different flavors will know how to meet and blend, balancing intensity, sweetness and different textures.
In this regard, it is important balance the presence of watery ingredients with potatoes and beans, able to give shape to our dish. Adding pumpkin, peas and carrots, will instead ensure a touch of sweetness in pleasant contrast with the onion's agro and the intense taste of some vegetables such as black cabbage.
Another important rule to follow is the seasonality. Choosing more seasonal ingredients will guarantee us a better result in terms of flavor and recipe and will push us to prepare a different soup at any time of the year.

Fresh or frozen?

The most obvious answer would lead us to recommend using only fresh and freshly purchased ingredients. This practice would guarantee you an optimal result, but it provides that you follow some often complicated procedures at the organizational level. The first is that of soak the vegetables at least 12 hours before cooking and the second, of buy small quantities of different vegetables from your trusted seller which then reduce into small pieces and put on the fire along with the vegetables. A good alternative can be to rely on mixes specially prepared by fruit and vegetable shops which have the advantage of being ready for cooking, but also customizable.
If you rely on a frozen product instead, always enrich it with fresh ingredients. Some tomato fillet, a little one potato cut into cubes, of the green beans or pumpkin, but also leeks, spring onions and black cabbage or savoy cabbage, will know how to transform a preparation that otherwise risks boring.

In pieces or past?

This is just a matter of taste. The minestrone fact offers different flavors to each spoon if served in pieces, while it is more homogeneous when it is passed. The ideal is to alternate between these two modes in order not to get bored, but also to take into account the fact that in case we needed many fibers, it is preferable to eat the minestrone as it appears after cooking. For an even more effective result, we can focus on the addition of pasta or brown rice.

Which paste to put?

One of the pastas traditionally used for minestrone are i fingering. Capable of keeping the cooking and small enough to accompany each spoonful, they are ideal for enriching an otherwise poor carbohydrate dish. If you prefer a long format, you can use some broken spaghetti, perhaps choosing wholemeal or spelled. Currently on the market find various types of wholemeal pasta or spelled base, lentils or peas. Minestrone is one of the best ways to try them and appreciate their rich fiber and rustic consistency.

Our alternative recipes

And now that we have reviewed the rules of the classic recipe, it is time to enrich it with ingredients that can transform a simple and plant-based first course into a rich dish. In the gallery below, our 20 ideas to turn the soup into a greedy dish:

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