Minestrone
Warm up with a hearty minestrone, packed with fresh veggies and rich tomato flavor in every spoonful!
Ingredients
- 2 onions, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 small zucchini, diced
- 1 small white cabbage, shredded
- 2 garlic cloves, finely chopped
- 1 can chopped tomatoes (400 g)
- 1.5 l vegetable stock
- 300 g cooked white beans
- 200 g short pasta
- 3 tbsp olive oil
How to make it
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery and cook for 6 minutes, stirring often, until the onions turn translucent and the vegetables start to soften.
- Stir in the garlic and cook for 30 seconds until fragrant, then add the potatoes, zucchini and white cabbage. Cook for 2 minutes, turning everything through the oil.
- Add the chopped tomatoes and vegetable stock, then bring the pot to a steady boil.
- Lower the heat and simmer for 15 minutes, until the potatoes are almost tender and the cabbage is soft but still has some bite.
- Stir in the cooked white beans and the short pasta. Simmer for 8 to 10 minutes, stirring now and then, until the pasta is tender and the broth looks slightly thickened.
- Let the soup stand for 2 minutes so the pasta settles and the broth turns glossy around the vegetables and beans.
- Ladle the minestrone into wide shallow bowls, making sure each serving shows a thick broth with mixed vegetables, beans and pasta evenly distributed.
