Minestrone Soup
Prepare a hearty minestrone soup with vegetables, beans, and pasta simmered in a tomato broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Carrot (medium, diced) | 2 | Count |
| Celery Stalk (diced) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Zucchini (medium, diced) | 1 | Count |
| Canned Tomatoes (crushed) | 800 | Grams |
| Vegetable Broth (low sodium) | 1.5 | Liters |
| Canned Kidney Beans (drained and rinsed) | 400 | Grams |
| Canned Cannellini Beans (drained and rinsed) | 400 | Grams |
| Dried Pasta (small shapes like ditalini) | 150 | Grams |
| Spinach (fresh, roughly chopped) | 100 | Grams |
| Parmesan Cheese (grated) | 50 | Grams |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Basil (fresh, chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are softened, about 5 minutes.
- Add minced garlic and diced zucchini to the pot. Cook for another 2 minutes, stirring occasionally.
- Stir in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Add drained kidney beans, cannellini beans, and dried pasta to the pot. Simmer until pasta is cooked, about 10 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes. Season with salt and freshly ground black pepper.
- Serve hot, garnished with grated parmesan cheese and chopped fresh basil.
Kitchen equipment
Large PotGrater