Recipe
Minestrone
The great Italian vegetable soup: a slow soffritto base, seasonal vegetables, borlotti beans and small pasta, simmered gently until everything comes together.
- Preparation
- 20 minutes
- Cooking
- 50 minutes
- Total time
- 70 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 11 g
- Carbohydrates
- 48 g
- Fat
- 9 g
Ingredients
- Olive oil3 žlice
- Onion1 kom
- Carrot2 kom
- Celery2 kom
- Zucchini1 kom
- Potatoes250 g
- Canned peeled tomatoes400 g
- Borlotti beans400 g
- Small soup pasta (ditalini)100 g
- Vegetable stock1.5 l
- Saltpo ukusu
Instructions
- 1
Finely chop the onion, carrot and celery for the soffritto.
- 2
Warm the olive oil in a large pot and cook the soffritto over low heat until soft and sweet, about 8 minutes.
- 3
Add the diced zucchini and potatoes, stir for a minute, then crush in the tomatoes, pour in the stock and bring to a boil.
- 4
Lower the heat and let the soup simmer gently, half-covered, for 30 minutes.
- 5
Stir in the drained beans and the small pasta and cook for 10 more minutes, stirring so nothing sticks.
- 6
Season with salt, take the pot off the heat and let the soup rest for 5 minutes, then serve with a drizzle of olive oil.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
