Minestrone

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 piece yellow onion
• 2 pieces carrots
• 2 pieces celery stalks
• 2 cloves garlic cloves
• 1 piece leek
• 1 piece zucchini
• 250 g waxy potato
• 150 g fresh green beans
• 400 g canned crushed tomatoes
• 250 g jarred cooked white beans
• 100 g small pasta such as ditalini or macaroni
• 1.2 l water
• 1 leaf bay leaf
• 2 sprigs fresh thyme
• to taste fine salt
• to taste ground black pepper
• 40 g grated parmesan
• 0.5 bunches fresh basil

Method

1. Peel the onion, carrots, garlic, and potato, then cut all the vegetables into small, even pieces; the benchmark is a fine enough dice to fit easily on a spoon.
2. Heat the olive oil in a large Dutch oven, add the onion, carrot, and celery, then sweat gently until the vegetables become glossy, tender, and slightly sweet-smelling.
3. Add the garlic and leek, stir without letting them brown, then cook until the raw garlic smell disappears and the leek begins to melt.
4. Stir in the potato, green beans, and zucchini, salt lightly, then toss to coat the vegetables in the fragrant oil.
5. Pour in the crushed tomatoes and water, add the bay leaf and thyme, bring to a simmer, then cook over low heat until the vegetables are almost tender to the tip of a knife.
6. Add the drained white beans and continue cooking until the soup takes on a more cohesive texture and the broth is deeply flavored.
7. Add the small pasta directly to the pot and stir frequently until tender but still slightly firm to the bite.
8. Remove the bay leaf and thyme, adjust the salt and pepper, then let rest off the heat so the soup thickens slightly and the flavors meld.
9. Serve hot in bowls, finished with the grated parmesan, torn basil, and a drizzle of olive oil if desired.

Nutrition

Per serving

Energy

427.1 kcal

Protein

15.84 g

Carbohydrate

55.6 g

Fat

15.67 g

Fibre

10.85 g

Calcium

286.01 mg

Iron

6.94 mg

Magnesium

169.65 mg