Minestrone Soup
60 min
total
4
people
357
calories per serving
Ingredients
4 people
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 2 pcCarrot (small cubes)
- 1 pcApium graveolens (small cubes)
- 1 pcZucchini (cubed)
- 2 pcRound tomato (peeled and crushed)
- 200 gWhite bean (cooked and drained)
- 100 gDried pasta (small shapes like ditalini)
- 3 tbspExtra virgin olive oil
- 50 gParmesan cheese (grated)
- 10 pcBasil (leaves sliced)
- 1.5 LMineral water
- 1 pinchGray sea salt
- 1 pcBlack peppercorns (ground)
- 2 pcVegetable broth (cubed)
Method
A rich broth where tender vegetables meet al dente pasta. A final drizzle of olive oil adds shine while parmesan binds everything with character.
- 1
In a pot, heat the olive oil. Add the onion and garlic. They should become translucent and not brown.
- 2
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
Add the pasta and white beans. The pasta should remain al dente. The broth thickens slightly from the starch.
- 4
Off the heat, add the chopped basil and parmesan. Stir vigorously. The soup should be creamy and coat the spoon.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Pasta will swell, which is normal.
3.7
6 reviews
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