AI-generated
Minestrone with Vegetables, Beans, and Pasta
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Source: https://recipheon.com/en/recipes/soups/minestrone-with-vegetables-beans-and-pasta
About this recipe
Minestrone with vegetables, beans, and pasta is a hearty Italian soup filled with colorful vegetables and aromatic herbs. Carrots, celery, zucchini, and tomatoes simmer in vegetable broth, while beans and small pasta make the soup satisfying. It works well as a simple family meal and tastes best served right away, while the pasta is still pleasantly springy.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, cut into half-moons
2 celery stalks, sliced
2 garlic cloves, finely chopped
1 zucchini, cut into half-moons
400 g canned diced tomatoes
1.2 l hot vegetable broth
240 g cooked white beans, drained and rinsed
100 g small pasta, such as ditalini or elbow macaroni
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt, then more to taste
½ teaspoon black pepper
2 tablespoons chopped parsley
Steps
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for about 5 minutes, stirring, until the vegetables soften slightly. Add the garlic and cook for 1 more minute, until fragrant.
Add the zucchini, tomatoes, oregano, bay leaf, salt and pepper. Set aside 100 ml of the measured broth and pour the remaining 1.1 l into the pot. Stir and bring to a gentle boil.
Reduce the heat to low, partially cover the pot with a lid, and simmer for about 15 minutes. The carrots should be almost tender but not falling apart.
AI-generated Add the beans and pasta and cook uncovered for about 10 minutes, following the cooking time listed for the pasta. The soup is ready when the pasta is al dente and the vegetables are tender.
AI-generated Remove the bay leaf and taste the soup. Add a little salt if needed, as specified in the ingredients. If the minestrone is too thick, gradually add the reserved 100 ml of hot broth and heat briefly. Use no more than the stated 1.2 l of broth in total.
Ladle the minestrone into bowls, sprinkle with the chopped parsley, and serve immediately while the pasta is still springy.
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