Minestrone
A flexible vegetable and bean soup finished with greens, little pasta and Parmesan.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 can (400 g) chopped tomatoes
- 1 can (400 g) cannellini beans, rinsed
- 1.5 L vegetable stock
- 100 g small pasta
- 2 handfuls chopped spinach or kale
- Salt, pepper and Parmesan to serve
Method
- Warm olive oil in a large pot. Add onion, carrot and celery and cook until softened, about 7 minutes.
- Add zucchini and garlic; cook for 2 minutes. Stir in tomatoes, beans and stock.
- Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
- Add pasta and cook until just tender. Stir in spinach or kale to wilt.
- Taste and adjust seasoning. Serve with Parmesan and crusty bread.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
