Minestrone Soup: the comfort Vegetable Soup
This minestrone soup is inspired by the classic Italian vegetable soup. It’s full of rich flavors and will warm the hearts of anyone who tastes it.
Servings: 4 people
Ingredients
- 2 zucchini
- 2 potato or 1 cup of pumpkin
- 1 onion or 1 leek
- 2 carrot
- 3 cup string beans or cauliflower
- 2 cup spinach
- 2 cup peas or beans, chickpeas, broad beans
- 2 tomato
- 1 stalk celery
- 4 bay leaves
- 2 cup vegetable stock
- 2 cup small pasta
- Salt and Pepper
- 3 tbsp olive oil
Optional
- 2 cloves garlic
- 5 basil leaves
- 2 sprig parsley
- 2 sprig thyme
Instructions
- Carefully wash and rinse all the vegetables; peel the potatoes, and remove the seeds from the tomatoes.
- Cut them into small even pieces so that they cook evenly. Set aside the carrots, leek, and onion because they need a longer cooking time to release their flavor.
- Put a little oil in a stockpot or dutch oven, brown carrots, leek, onion over medium-high heat for a few minutes (do not toast the onion and leek; otherwise, they will get bitter).
- Add the other vegetables, the herbs, and the Parmigiano rind (if you choose).
- Pour enough vegetable stock to cover all of the vegetables: the vegetable stock be about 1 inch (3 cm) above the vegetables.
- Partially cover the pot with a lid and cook for about 25 minutes; add a little water if it gets too thick.
- Before serving, remove the Parmigiano rind and season with little extra virgin olive oil.
Nutrition
Calories: 324kcal | Carbohydrates: 49g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 539mg | Potassium: 1462mg | Fiber: 12g | Sugar: 16g | Vitamin A: 8730IU | Vitamin C: 96mg | Calcium: 126mg | Iron: 4mg