{"id":1030,"date":"2019-12-06T09:59:17","date_gmt":"2019-12-06T12:59:17","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=1030"},"modified":"2019-12-06T09:59:26","modified_gmt":"2019-12-06T12:59:26","slug":"minestrone","status":"publish","type":"post","link":"http:\/\/www.sbmidis.com\/wordpress\/minestrone\/","title":{"rendered":"MINESTRONE"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

2 batatas
1 abobrinha
10 vagens (cerca de 80 g)
1 cebola
1 talo de sals\u00e3o (com as folhas)
1 cenoura
2 dentes de alho
1 lata de tomate pelado em cubos (400 g)
1 lata de feij\u00e3o-branco cozido (400 g)
1 ma\u00e7o de couve (10 folhas)
1 litro de \u00e1gua
1 peda\u00e7o de casca de queijo parmes\u00e3o (opcional)
2 folhas de louro
2 colheres (sopa) de azeite
sal e pimenta-do-reino mo\u00edda na hora mo\u00edda na hora a gosto<\/p>\n\n\n\n

MODO DE PREPARO<\/strong><\/p>\n\n\n\n

Descasque e pique fino a cebola e os dentes de alho. Lave e seque o sals\u00e3o. Reserve as folhas e corte o talo em peda\u00e7os de 1 cm. Descasque e corte a cenoura em cubos de 1 cm. Descasque e corte a batata tamb\u00e9m em cubos 1 cm.
Leve uma panela grande ao fogo m\u00e9dio. Quando aquecer, regue com o azeite e a cebola, com 1 pitada de sal, por cerca de 5 minutos, at\u00e9 murchar e come\u00e7ar a dourar. Junte a cenoura e o sals\u00e3o e refogue por mais 5 minutos. Por \u00faltimo, junte o alho e o louro e mexa por 1 minuto.
Acrescente o tomate pelado aos poucos, mexendo bem o refogado a cada adi\u00e7\u00e3o \u2014 essa t\u00e9cnica chamada pin\u00e7age d\u00e1 mais sabor ao caldo. Regue com a \u00e1gua, junte a batata e tempere com 2 colheres (ch\u00e1) de sal e pimenta a gosto. Adicione a casca de parmes\u00e3o (caso esteja usando), a folha de sals\u00e3o e aumente o fogo.
Assim que come\u00e7ar a ferver, abaixe o fogo e deixe cozinhar em fogo bem baixo por 40 minutos \u2013 tem que ser fogo baixinho mesmo, para formar um caldo de sabor concentrado e perder o m\u00ednimo de volume.
Enquanto isso, lave e seque a abobrinha, a vagem e a couve. Descarte as pontas e corte a abobrinha em cubos de 1 cm. Descarte as pontinhas e corte a vagem em fatias de 1 cm. Corte as folhas de couve ao meio, no sentido do comprimento, e descarte o talo central. Empilhe uma sobre a outra e fatie no sentido da largura em tiras de 1 cm.
Ap\u00f3s os 40 minutos, misture a vagem e a abobrinha \u00e0 panela e deixe cozinhar por mais 20 minutos.
Escorra o feij\u00e3o numa peneira. Misture o feij\u00e3o e a couve fatiada \u00e0 sopa e deixe cozinhar por 3 minutos, com a tampa, at\u00e9 o feij\u00e3o aquecer e a couve ficar macia. Sirva a seguir.<\/p>\n\n\n\n

PARA CONGELAR<\/strong><\/p>\n\n\n\n

Se quiser congelar parte da sopa (ou a receita inteira) prepare a receita at\u00e9 o passo 6. Ou seja: n\u00e3o acrescente o feij\u00e3o e a couve. Transfira as sopas para o(s) potes(s) preenchendo \u2154 da capacidade do volume \u2013 lembre-se que o l\u00edquido expande ao ser congelado. A sopa dura at\u00e9 3 meses congelada.<\/p>\n\n\n\n

PARA DESCONGELAR<\/strong><\/p>\n\n\n\n

Na panela <\/p>\n\n\n\n

Coloque o minestrone congelado diretamente na panela. Leve ao fogo baixo e deixe cozinhar tampado por cerca de 18 minutos, mexendo de vez em quando. Depois que a sopa estiver descongelada, adicione o feij\u00e3o e as folhas de couve.<\/p>\n\n\n\n

Na geladeira<\/p>\n\n\n\n

Transfira a sopa para a geladeira na noite anterior ao consumo e deixe descongelando at\u00e9 a hora de servir. Aque\u00e7a (ou termine de descongelar) na panela.<\/p>\n","protected":false},"excerpt":{"rendered":"

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