Pink & Green Minestrone

So yesterday I mentioned I’m thinking about becoming a vegetarian. It will be difficult, because of two reasons: I love steak and duck, but I could definitely live without everything else. This aspect interested me not because I wanna lose some weight, it is about how I feel, something about morality. I’m very proud of my family for last two weeks, we had turkey bacon and chicken only a couple times, no other kind of meat. I was trying to cook something nutritious and tasty at the same time. And as my husband said, he didn’t even notice this change, because I’m such a good cook. Now I’m shy. 

Today I want to share a really good recipe for soup. Not hard to cook, just takes a little time. 


1/2 lb uncooked large, peeled shrimp;
2 shallots, thinly sliced;
2 cloves garlic, minced;
1/2 cup brown basmati rice, rinsed;
6 cups vegetable stock; 
1/2 cup sugar snap or snow peas, trimmed and cut in half;
8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces;
1/2 cup green peas, fresh or frozen;
1/2 medium zuccini, cut into equal-sized cubes;
Fine-grain sea salt and freshly ground black pepper; 
1 quart milk;
2 tablespoons extra-virgin olive oil;
12 sprigs parsley;
Sour cream, grated your favorite cheese for topping.
Serves 4. Cook shrimp in hot milk (don’t boil!) with salt and ground black pepper until they become pink around 5-7 minutes.
Heat the olive oil in a large saucepan over medium-high heat, add the shallots and garlic and sauté for a couple of minutes. Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 30-40 minutes. 
Add rest of veggies with pinches of salt and few grinds of black pepper. Simmer for another 2-3 minutes and serve immediately; this way the vegetables stay crisp and bright. Add for 4-5 shrimp and parsley into each bowl. Use sour cream, grated your favorite cheese for topping. 

~ For vegetable stock:
2 tablespoons extra-virgin olive oil;
1 shallots, quartered; 
1 onion, quartered; 
1 clove garlic, smashed;
2 celery stalks, chopped;
1 carrot, chopped;
1 tablespoon fine-grain sea salt;
1/2  tablespoon black pepper;
1 tablespoon red wine vinegar;
2 quarts water.
Heat the oil in large stockpot over medium-high heat. Add the veggies, sauté for 5 minutes and then add the salt, the pepper and water. Bring to a boil, then lower the heat and simmer for at least 15 minutes or up to 40 minutes. Strain and use.

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