Soup

Minestrone (Italy)

Name: Minestrone (Italy)
Total time: 45 min
Yield: serves 4
Ingredients: 1 Onion; 2 cloves Garlic; 2 Carrot; 2 tbsp Olive oil; 1 Zucchini; 1 Potato; 2 Tomato; 1L Stock; 100 g Pasta; 200g White beans; 50g Parmesan; 1 pinch Salt; 1 pinch Pepper

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Onion — to buy1
Garlic — to buy2 cloves
Carrot — to buy2
Olive oil — to buy2 tbsp
Zucchini — to buy1
Potato — to buy1
Tomato — to buy2
Stock — to buy1L
Pasta — to buy100 g
White beans — to buy200g
Parmesan — to buy50g
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

Cook the onion, garlic and carrot, diced small, in the olive oil for 5 minutes over medium heat, until tender and translucent.
Add the diced zucchini and potato, cook for another 2 minutes, stirring.
Add the crushed tomato and the stock, season lightly with salt and pepper, bring to a boil then lower the heat and simmer uncovered for 15 minutes.
Add the short pasta and drained white beans, cook for another 10-12 minutes at a gentle boil, until the pasta is al dente and the vegetables are soft.
Taste and adjust the salt and pepper: minestrone should be generously seasoned, that's what gives it its flavour.
Sprinkle with grated parmesan and a drizzle of raw olive oil before serving piping hot: this final touch of oil lifts the whole soup.