Minestrone - Italian Vegetable Soup
This nutritious and healthy soup is made according to taste, season and season with alternating vegetables - for example, green beans, savoy cabbage, leeks, peas, celery and carrots.
Ingredients
- 2 carrots
- 3 stalks of celery
- ½ onion or 1 small onion
- 2 cloves of garlic
- 1 zucchini
- 3 tsp dried Italian herbs
- 1 tsp sugar
- 1 bay leaf
- 400 ml vegetable broth
- 1 can of chunky tomatoes
- 1 can whole peeled tomatoes
- 2 tablespoons olive oil and 1 tablespoon butter
To be added a little later:
- ½ can white beans
- 2 handfuls of baby spinach
- 100 g short pasta, e.g. Volanti
- salt & pepper
- Parmesan cheese
Instructions
- Cut carrot and celery into small pieces. Finely chop the onion. Finely chop the garlic. Quarter the zucchini lengthwise and cut into pieces. Wash the baby spinach.
- Heat oil and butter in a pot. Sauté carrot, celery and onion in it for 5-7 min until onions are translucent. Add garlic and sauté for another 30 seconds.
- Add the rest of the ingredients for the soup to the pot - except for the beans, pasta and baby spinach. Heat until everything boils, then put the pot lid on and simmer for 10 min over medium heat.
- Now add the pasta. Simmer for another 8 min so that the pasta is still al-dente.
- Add the baby spinach and beans and turn off the heat. Add a little more water if the minestrone is too thick. Stir well and season to taste with salt and pepper.
- Serve in plates and garnish with freshly grated Parmesan.