Minestrone with beans and zucchini

Category: First meal

Kitchen: italian

Ingredients
Meat broth	2-2.5 liters with portions of meat, preferably beef (veal) brisket
Bulb onions	1 PC.
Carrot	1 PC.
Sweet pepper	1/2 pcs.
Fresh zucchini	1 PC. small
Potatoes	1-2 pcs.
Fresh tomatoes (frozen)	2-3 pcs.
Boiled beans	1 glass
Green beans, raw	1 glass (used from the freezer)
Fresh garlic	2 teeth
Fresh parsley	2-3 st. l. chopped
Spice	1-1.5 tsp (composition of basil, garlic, dried tomatoes)
Salt	taste
Vegetable oil	1 tbsp. l. for sautéing vegetables
Dried vegetable mix	1 pinch for boiling broth

Cooking method

First, boil the broth, for which I use brisket meat, a mixture of dried vegetables, water, salt. Cooking in the Multicooker CUCKOO 1054
Cut the vegetables into small pieces so that they do not boil during cooking, crush the garlic with a knife. Cut the potatoes and zucchini coarsely.
Heat vegetable oil in a frying pan, put onions, carrots, tomatoes, peppers, garlic, spices (basil, garlic, dried tomatoes), and sauté over low heat until the liquid evaporates. Carrots, beets, onions, sweet peppers, parsley root, celery, tomatoes are best added to soups browned, so they are tastier. The coloring matter - carotene, which in the human body turns into vitamin A, is poorly absorbed when raw carrots are consumed. When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.
Spices give soups a special taste, stimulate taste buds, promote the secretion of gastric juice and digestive enzymes.
Put the sautéed vegetables in a saucepan, add the green beans, potatoes (rinsed from starch), zucchini, ready-made broth to the desired soup thickness, and bring the potatoes and zucchini until half cooked.
Now add the boiled beans, boiled meat in portions, parsley and bring to readiness over low heat, do not close the pan lid completely, open slightly.
Pour the finished minestrone soup into plates and serve hot.