Hearty Minestrone Soup
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Onion, carrot, celery and zucchini are all cut to about 1 cm so a single spoonful catches vegetables, kidney beans and small pasta together.
Read more
Size matters more than it looks: an oversized carrot stays firm while smaller zucchini pieces collapse in the same simmer.
Ingredients
Instructions
- 1
Dice 120 g onion, 120 g carrot, 100 g celery, and 150 g zucchini into roughly 1 cm cubes.
Keep the pieces similar in size so they soften evenly and the soup feels balanced in each spoonful.
- 2
Warm 1.5 tablespoons olive oil in a pot over medium heat.
Add the onion, carrot, and celery, then saute for about 5 minutes until the onion turns glossy and the vegetables start to smell sweet.
- 3
Add the zucchini and cook for 2 minutes, then stir in 300 g crushed tomatoes.
Scrape the bottom of the pot as the tomatoes bubble for about 3 minutes so the vegetable sugars do not scorch.
- 4
Pour in 900 ml vegetable broth and 180 g kidney beans.
Once the soup comes to a boil, lower to medium-low heat, leave the lid slightly ajar, and simmer for about 15 minutes.
- 5
Add 100 g small pasta and cook for 8 to 10 minutes, stirring occasionally so it does not stick.
If the soup becomes too thick before the pasta is tender, add a little more broth.
- 6
When the pasta is tender, season with salt and pepper.
Ladle into bowls, finish with 20 g grated parmesan cheese and a small drizzle of olive oil, then serve hot while the texture is loose.
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