SoupsDifficulty: easy
Minestrone (Italian Vegetable Soup)
The everything-garden soup: beans, seasonal vegetables and pasta in a slow-simmered tomato broth, finished with pesto.
20
Prep Time
50
Cook Time
6
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Sauté the onion, carrot and celery in olive oil over medium heat until soft, 8 minutes; add garlic for the last minute.
2Add the tomatoes, breaking them up, and the parmesan rind; simmer 10 minutes.
3Add the potatoes, drained beans and 1.5 litres of water (or vegetable stock); simmer 25 minutes.
4Add the courgette and cabbage; cook 10 more minutes until everything is tender and the soup is thick.
5Cook the ditalini separately until very al dente and add to the soup (it swells in the broth).
6Remove the rind; rest the soup 10 minutes — minestrone is better thick and even better the next day.
7Serve with a spoon of pesto and grated parmesan on each bowl.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.