Italian Minestrone Soup
Hearty vegetable soup with pasta and beans, classic in Italian cooking.
Minestrone combines a medley of seasonal vegetables with beans and small pasta in a savory broth, finished with fresh herbs and olive oil.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 400 ml
- Garlic - 2 cloves
- Tomatoes - 100 g
- Celery - 1 stalk
- Zucchini - 150 g
- Pasta - 100 g
- Parsley - 2 tbsp
- Onion - 1 piece
- Carrots - 1 piece
- Pepper - 1 to taste
- Sea Salt - 1 to taste
- Great Northern Beans - 200 g
- Olive Oil - 2 tbsp
Directions
Step 1
Heat 2Â tbsp olive oil in a large pot over medium heat.
Step 2
Sauté 1 chopped onion, 1 diced carrot and 1 sliced celery stalk until softened.
Step 3
Add 2 minced garlic cloves; cook 1Â minute.
Step 4
Stir in 100Â g diced tomato, 150Â g chopped zucchini, 400Â ml vegetable broth and 200Â g canned beans.
Step 5
Bring to a boil, then reduce heat and simmer 15Â minutes.
Step 6
Add 100Â g small pasta; cook until al dente.
Step 7
Season with salt, pepper and 2Â tbsp chopped parsley.
Step 8
Drizzle with extra olive oil and serve hot.
Cook's Notes
For extra flavor, drizzle with fresh olive oil and adjust seasoning to taste.