Minestrone is a vegetable soup that can have all sorts of ingredients in it. Originally, veggies would change with whatever was locally available and in season. Beans and pasta that are cooked in it, thicken it to a rich soup.
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- 150 g Pipe rigate (or other pasta)
- 1 Zucchini
- 3 Carrots
- 400 g Canned tomatoes
- 260g White beans in tomato sauce
- 1 L Bouillon (vegetable)
- 1 TBL sp Dried italian herbs
- 1 Onion
- 2 cloves Garlic
Add some fresh spinach and pour the hot soup on top.
If you don’t have italian herbs, use 1 tea sp dried basil, 1 tea sp dried oregano and 1 tea sp dried thyme.
Add leftover hard rinds of parmesan from other recipes when you add bouillon, cook it with and take it out before serving.
- Dice onion and mince garlic
- Cut carrot into slices
- Cut zucchini into quartered slices
medium/high heat ~2 min
Add garlic, zucchini and carrots
stir ~3 min
Add herbs, canned tomatoes and bouillon
cook ~10 min
Add beans and pasta
taste, add salt and pepper if needed ~10 min