|Kyoto Cooking Circle monthly recipe
|Italian vegetable soup by Maria (Minestrone soup)|
|Autumn is the harvest season in Japan. We can get many delicious and fresh ingredients with low prices.
For example, newly harvested rice, a variety of Japanese potatoes, mushrooms, sweet pumpkins, chestnuts, ginkgo-nuts, persimmons, apples, citrus-fruits, green leaves vegetables and so on.
Let’s make handmade Ganmodoki, Satsumaimo-Gohan, Kaki-to-Ringo-to-Kikuna-no-Aemono, and Italian minestrone soup! (Maria, one of our KCC staffs, introduces us the Italian homemade soup ‘the simple Minestrone’ using Japanese vegetables.)
These recipes are versatile enough to use on many different autumn ingredients.
We can arrange to cook and enjoy them!
|Ingredients (5-6 servings)：|
|1/8hakusai(Chinese cabbage) or cabbage, 1/8pumpkin, 1carrot, 1potato,
1 pack mushrooms(shimeji, white-shimeji, shiitake, champignon, etc) ,
salt, black pepper, dried-herb oregano.
Add canned beans to the soup and boil 10 min more. If you like, put some little square of toast bread on the soup or some cheese. It is nice to add tomatoes (remember to take off the skin of the tomatoes…because a lot of people don’t like to see the skin of them floating on the soap. You can take off it before to start to cook, or in the end when you look it floating on the soap) and spinach.
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