Spicy Italian vegetable soup – Minestrone alla Francesca

Ingredients for 2 servings:

• 600 g chicken giblets
• 800 g water
• 1 tbsp MSG (Aji-No-Moto), alternatively chicken broth powder
• 2 m.-large tomato(s)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 1 stalk(s) leek
• 60 g celeriac
• 2 kaffir lime leaves
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 5 green runner beans
• 2 Pepper, red, long, mild
• 1 small broccoli
• 30 g bell pepper(s), red
• 30 g bell pepper(s), green
• 1 small eggplant(s)
• 2 small chili peppers, green
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 10 minutes; Total time approx. 4 hours 40 minutes

An unusual and very flavorful soup based on chicken broth. Recipe from Liguria, Italy.

Rinse the chicken giblets thoroughly. Bring 1 liter of water to a boil, add the chicken giblets, and simmer for 3 minutes (!). Strain the chicken giblets and rinse well. Discard the cooking water. Wash, trim, and finely chop all the vegetables for the broth, from tomatoes to celery root. Wash the lemon leaves and use them whole. Bring the water to a boil and dissolve the aji no moto in it. Add all the broth ingredients and simmer for 4 hours. Strain and discard the strained liquid. Make up to 400 ml of water in the broth. Season to taste with chicken broth, stock, and freshly ground black pepper. In the meantime, prepare the vegetables; wash, trim, and chop into bite-sized pieces. Wash the chilies and use whole. 10 minutes before the end of the broth cooking time, fry the onions in the olive oil until light brown, then add the vegetables and stir-fry for 3 minutes. Add everything to the broth and divide the finished minestrone between serving plates and serve with toasted white bread. Note: Francesca used a different, highly purified glutamate, which, like the one mentioned above, is primarily derived from tomatoes.