Classic minestrone soup with a variety of vegetables
This minestrone soup, full of flavour and nutrients, is a classic Italian dish made from a variety of vegetables, usually including tomatoes, carrots, onions, garlic, pasta and beans, cooked in a vegetable or chicken stock. It is often seasoned with thyme, basil or oregano, and served with grated Parmesan cheese and fresh or crusty bread
black pepper - freshly ground from a pepper mill, to your taste
Instructions
Prepare all ingredients according to the list above and read through the recipe before starting
Heat a casserole big enough for the final dish and add (i)
1 tablespoon olive oil
Add (i) and cook gently until it has softened, about 10 minutes (timer), stirring now and then
2 onions, 200 g carrots
Season gently with (i)
salt, black pepper
Add (i) and fry and stir for 1 minute
3 cloves garlic
Add (i)
400 g canned whole plum tomatoes, 1200 ml vegetable broth, 1 teaspoon dried oregano, 1 teaspoon dried thyme
Bring to a simmer and let it simmer for 45 minutes (timer) with the lid on
Add (i) and cook for 10 minutes (timer) or until the pasta is al dente
265 g canned white kidney beans, 100 g elbow macaroni pasta
Add (i) and cook gently for 2 minutes
400 g courgette, 100 g spinach
Adjust with some more liquid if too thick
Season with (i)
salt, black pepper
Serve
Notes
The weight of the individual vegetables can vary so just aim at getting as close to the exact weight as possibleAlternatively use wholemeal pasta instead of white pastaThe broth can be made from a cube if you do not have broth at handTo save time you can reduce the 45 minutes to 30 or even 15 minutes if it has to go quickly but you will lose the deeper taste in the dish which comes from longer cooking
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