Description
This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.
Ingredients
- 3 tablespoons olive oil
- 1 leek, sliced
- 2 carrots, chopped
- 1 zucchini, thinly sliced
- 4 ounces green beans, cut into 1 inch pieces
- 2 stalks celery, thinly sliced
- 1 ½ quarts vegetable stock
- 1 pound chopped tomatoes
- 1 tablespoon chopped fresh thyme
- 1 (15 ounce) can cannellini beans, with liquid
- ¼ cup elbow macaroni
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large saucepan
- over medium heat. Add leek
- carrots
- zucchini
- green beans and celery. Cover
- and reduce heat to low. Cook for 15 minutes
- shaking the pan occasionally.
- Stir in the stock
- tomatoes and thyme. Bring to a boil
- then replace the lid
- and reduce heat to low; simmer gently for 30 minutes.
- Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes
- or until pasta is al dente. Season with salt and pepper to taste before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4