Minestrone Soup
Minestrone Soup is a classic Italian vegetable soup known for its hearty and comforting qualities. It features a variety of seasonal vegetables such as tomatoes, carrots, celery, beans, and leafy greens, simmered in a flavorful broth. Often enriched with pasta or rice, the soup is seasoned with herbs like basil, oregano, and thyme, enhancing its rich taste. Olive oil and garlic are typically sautéed first to build the base of the soup, adding depth and aroma. Minestrone Soup is versatile and can be adapted to include any vegetables on hand, making it a nourishing and satisfying dish perfect for any season.
Ingredients
- 2 carrots
- 1 turnip
- 1 zucchini
- 1 celery stalk
- 3.53 oz frozen green beans
- 1 small bunch of thyme
- 4 sprigs of flat-leaf parsley
- 2 bay leaves
- 14.11 oz jarred white beans
- 14.11 oz canned peeled tomatoes
- 7.05 oz small pasta such as shells
- 1 vegetable bouillon cube
- Salt
- Pepper
Instructions
- Peel the carrots and turnip and cut them into cubes. Wash the zucchini and cut it the same way. Trim and slice the celery along with its tops.
- Bring 2 liters (8.45 cups) of water to a boil in a large pot with the crumbled bouillon cube, bay leaves, and thyme. Add the celery, carrots, and turnip, and cook for 10 minutes.
- Drain the peeled tomatoes, reserving the juice for another use, and cut them into small pieces. Remove the leaves from the parsley and chop it. Drain the white beans.
- Add the zucchini and green beans to the broth and continue cooking for another 10 minutes. Add the pasta during this cooking time, following the package instructions for the cooking time.
- Add the white beans and tomatoes when there are only 2 minutes of cooking time left, then adjust the seasoning of the broth with salt and pepper.
- Serve the soup hot in bowls and sprinkle with parsley.
Video
Notes
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