Minestrone Soup

RecipenKitchen Recipe 1 h · Serves 6 · Italian

Why make it A thick Italian vegetable soup with beans, small pasta and a spoonful of tomato, simmered until everything is tender. Filling, budget-friendly and even better the next day.

You’ll need

Serves 6 3 tbsp olive oil 1 large onion, finely diced 2 medium carrots, diced into 1 cm pieces 2 celery stalks, diced 4 garlic cloves, minced 2 tbsp tomato paste 400 g tinned chopped tomatoes, or 4 ripe tomatoes, chopped 2 medium potatoes, peeled and diced into 1 cm pieces + 13 more in the full recipe

1 Step 1 of 8 Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of the salt and cook, stirring often, for 7 minutes until the onion is soft and translucent but not browned.

2 Step 2 of 8 Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly and smells sweet.

3 Step 3 of 8 Add the chopped tomatoes, potatoes, oregano, dried basil and bay leaf. Stir well and cook for 3 minutes so the tomatoes start to break down.

4 Step 4 of 8 Pour in the stock and bring to a boil. Reduce the heat to low, cover partly and simmer for 12 minutes, until the potatoes are just starting to soften.

5 Step 5 of 8 Add the zucchini, green beans and white beans. Simmer for 5 minutes more. The last 3 steps are in the full recipe.

Cook’s tip Cut all the vegetables to a similar small size so they cook evenly and fit on a spoon together.

Minestrone Soup

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