My minestrone was quite simple, and since I made it from scratch so the soup's color wasn't as red as the original minestrone, but for the taste.....my hubby said my minestrone alot better and more tasty than the one he ate at the restaurant (from the look mine is more attracted).
It is healthy cos it contains more vegies than meats. A good choice if you want a quick and easy but healthy cooking :)
Also, I am going to present this recipe to Masak Bareng Event - February '10 edition. Enjoy guys!
Minestrone (Sup Makaroni)
5 stalks of big celery, washed and sliced (approx. 1 cm wide)
1 cup of corn (Belzy -- I used the frozen corn)
3 pieces of chicken fillet
3 pieces of tomato, seedless and diced
150 gram of macaroni (or elbow pasta), boil until soft and fluffy
650 cc water
5 tbsps of fish sauce
Salt and sugar to taste
Drain chicken fillet from the broth. Let it cool, then shred it with hands. Boil chicken broth, put the shredded chicken back into the broth. Add celery, corn and boiled macaroni. Boil for about 3 minutes or until boiling. Add in fish sauce, salt and sugar until reach the taste you want. Before you turn off the heat, add in tomato, stirring gradually until boiling. Turn off the heat and remove the pan from the heat. Serve it with chilli sauce (if desire)