A thick, nourishing vegetable soup that moves with the seasons: whatever the vegetable garden gives goes in the pan. With beans, pasta and a generous splash of olive oil, this is a complete meal in a bowl.
Minestrone
Region: Liguria
Minestrone
Region: Liguria
Method
01
Soffritto
Heat the olive oil in a large soup pan and sweat the onion, carrot and celery for approx. 8 minutes until soft. Add the garlic and fry for 1 minute.
02
Add the vegetables
Add the courgette and green beans and fry for 3–4 minutes.
03
Simmer
Add the tomatoes, stock, the Parmigiano rind and oregano. Bring to the boil, turn the heat low and leave to simmer gently for 25 minutes.
04
Beans and pasta
Add the white beans and the soup pasta. Cook for another 10–12 minutes until the pasta is al dente.
05
Season
Remove the Parmigiano rind. Season with salt and pepper.
06
Serve
Ladle into bowls, finish with a spoonful of pesto or fresh basil and a splash of olive oil.
Tips & notes
Always keep a piece of Parmigiano rind in the freezer specially for soups like this; it gives a deep, savoury flavour without you having to use the cheese itself. Only add the pasta late, otherwise it turns mushy by the time you serve the soup.
Variations
- Add 100 g of pancetta to the soffritto for a heartier, non-vegetarian version.
- Replace the soup pasta with cooked rice for minestrone alla milanese.
Contains:
Gluten
Milk
Celery
Serve with
| Calories | 240 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 17 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
