Minestrone
This classic Italian minestrone is filled with hearty vegetables and pasta, making it a nutritious and satisfying soup. Ideal for a cozy meal or a light dinner during the colder months.
Equipment
- large saucepan
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 cup 160 g chopped white onion
- 3 cloves garlic grated
- 1 cup 120 g chopped celery
- 1 cup 128 g chopped carrot
- 1 cup 149 g chopped green bell pepper
- 1 cup 118 g chopped zucchini
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ½ teaspoon cayenne pepper to taste
- 4 cups 947 ml vegetable broth
- 1 can 28 ounces, or 794 g diced tomatoes, with their juice
- 1 can 15 ounces, or 425 g cooked cannellini beans, rinsed and drained
- ½ cup 112 g uncooked small pasta, such as stars or alphabets
- Salt and pepper to taste
Instructions
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the chopped onion, garlic, celery, and carrots.
- Cook for 4 minutes, stirring occasionally.
- Add the chopped bell pepper, zucchini, oregano, basil, and cayenne pepper.
- Cook for another 4 minutes, stirring frequently.
- Pour in the vegetable broth and diced tomatoes with their juice.
- Bring to a boil.
- Once boiling, cover the saucepan and reduce the heat to a simmer.
- Let simmer for 10 minutes.
- Stir in the cannellini beans and pasta.
- Continue to simmer for an additional 5 to 10 minutes, or until the pasta is al dente and the vegetables are tender.
- Add salt and pepper to taste.
- Serve hot.
Notes & Wine Advice
Serving Tip:
For extra creaminess, swirl in a few tablespoons of Simple Cheezy Sauce (page 299). This is a great way to add richness to the soup without altering its flavor balance.Wine Advice:
A light Pinot Grigio or a Chianti will pair well with the bright and fresh flavors of this minestrone, enhancing the herbal notes and vegetables.Nutrition values
Calories: 210 kcal | koolhydraten: 40 g | Eiwitten: 8 g | Vet: 4 g | Suiker: 7 g