Minestrone with Pasta

A thick soup where finely diced vegetables simmer in a fragrant broth. The pasta adds bite while the parmesan binds everything together.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 442
• Protein: 15 g
• Carbs: 58 g
• Fat: 16 g

Ingredients

• 1 piece Onion ( finely diced )
• 2 piece Carrot ( small cubes )
• 1 piece Apium graveolens ( thinly sliced )
• 2 piece Garlic ( minced )
• 2 piece Potato ( small cubes )
• 1 piece Zucchini ( cubed )
• 2 piece Round tomato ( crushed )
• 200 g White bean ( cooked and drained )
• 100 g Dried pasta ( small shapes )
• 3 tbsp Extra virgin olive oil
• 1.5 L Mineral water
• 50 g Parmesan cheese ( grated )
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Dice the onion, carrots, celery, potatoes, and zucchini into small, regular 5mm cubes (brunoise). Finely mince the garlic.

2. Sweat the aromatics

   Heat olive oil in a pot. Sweat the onion, celery, and carrot with a pinch of salt until translucent.

3. Liquid and simmer

   Add potatoes, crushed tomatoes, garlic, thyme, and bay leaf. Pour in the mineral water. Bring to a boil then reduce heat.

4. Slow cooking

   Simmer covered. Vegetables should become tender without falling apart. Halfway through, add zucchini and drained white beans.

5. Cook the pasta

   Add the dry pasta directly into the soup. Cook according to package directions until al dente. The broth should thicken slightly.

6. Finishing

   Remove thyme and bay leaf. Adjust seasoning. Serve hot with a sprinkle of grated parmesan and a drizzle of raw olive oil.

Chef's tips

• For extra depth, if you have a parmesan rind, drop it into the broth while simmering.
• Don't overcook the pasta; keep it al dente as it will continue to absorb liquid after serving.

Storage

Keeps for 3 days in the fridge. When reheating, add a little water as the pasta and vegetables will have absorbed some of the liquid.