Minestrone Soup

A rich broth where tender vegetables meet al dente pasta. A final drizzle of olive oil adds shine while parmesan binds everything with character.

• Prep: 20 min
• Cook: 40 min
• Difficulty: Easy
• Calories: 360
• Protein: 13 g
• Carbs: 40 g
• Fat: 16 g

Ingredients

• 1 pc Yellow onion ( finely sliced )
• 2 pc Garlic ( minced )
• 2 pc Carrot ( small cubes )
• 1 pc Apium graveolens ( small cubes )
• 1 pc Zucchini ( cubed )
• 2 pc Round tomato ( peeled and crushed )
• 200 g White bean ( cooked and drained )
• 100 g Dried pasta ( small shapes like ditalini )
• 3 tbsp Extra virgin olive oil
• 50 g Parmesan cheese ( grated )
• 10 pc Basil ( leaves sliced )
• 1.5 L Mineral water
• 1 pinch Gray sea salt
• 1 pc Black peppercorns ( ground )
• 2 pc Vegetable broth ( cubed )

Instructions

1. Sauté the aromatics

   In a pot, heat the olive oil. Add the onion and garlic. They should become translucent and not brown.

2. Cook the garnish

   Add the carrots, celery, zucchini, and tomatoes. Pour in the water and add the vegetable broth. Bring to a boil then simmer until the carrots are tender.

3. Thicken with starches

   Add the pasta and white beans. The pasta should remain al dente. The broth thickens slightly from the starch.

4. Finishing

   Off the heat, add the chopped basil and parmesan. Stir vigorously. The soup should be creamy and coat the spoon.

Chef's tips

• Don't overcook the pasta, it continues to absorb liquid even after serving.
• If the soup is too thick the next day, loosen it with a bit of hot water.

Storage

Keeps for 3 days in the fridge in an airtight container. Pasta will swell, which is normal.