Name: Minestrone
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 count onion, diced; 2 count carrots, diced; 2 stalks celery, diced; 2 count potatoes, diced; 200 g green beans, chopped; 1 count zucchini, diced; 400 g San Marzano tomatoes, crushed; 300 g cooked cannellini beans, or 1 can, drained; 100 g small pasta, such as ditalini; 1.5 l vegetable stock; 60 ml extra virgin olive oil; salt and black pepper (to taste)

Method

Build the soffritto

Cook the onion, carrot and celery in olive oil over medium heat until softened.

10 min

Add potato and tomato

Add the diced potatoes and crushed tomatoes, and cook for a few minutes.

5 min

Add stock and simmer

Pour in the vegetable stock, bring to a simmer, and cook until the potatoes begin to soften.

15 min

Add remaining vegetables

Add the green beans, zucchini and cannellini beans, and continue simmering until all the vegetables are tender.

15 min

Cook the pasta in the soup

Stir in the small pasta and cook directly in the soup until al dente.

Cooking the pasta straight in the soup lets it soak up flavor, but add more stock or water if it soaks up too much liquid.

10 min

Season and rest

Season with salt and pepper, then let the minestrone rest off the heat for a few minutes before serving with a drizzle of olive oil.

5 min

Minestrone

Ingredients

Method

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