Description
Hearty vegetarian minestrone, easily customized with meat. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1 liters (4 cups) Homemade beef or vegetable stock
- Roughly chopped seasonal vegetables
- 1 small onion, diced
- 1 medium carrot, chopped
- 1/2 stalk (1/2 stalk) celery, chopped
- 1 small potato, cut into 1-cm cubes
- 1 clove garlic
- 2 Bay leaves
- 1 tin borlotti beans, drained
- 1/2 Tin whole, peeled tomatoes
- 2 oz (50 g) pasta, rice or farro
- A handful parsley, both stalk and leaves, chopped
- Grated Parmesan cheese
- Toasted slices of bread for each bowl
- Olive oil
Instructions
- Gently heat the diced onion and chopped garlic in some olive oil in a large saucepan.
- Add the parsley stalks, bay leaves, chopped celery, and carrot.
- When the onion begins to become translucent, add other seasonal vegetables, beans, tomato, and some small-shaped pasta, rice, or farro.
- Cover with stock, bring to a boil, and cook until the vegetables are tender.
- For delicate spring vegetables, add them towards the end to maintain their brightness and slight bite.
- For a lighter minestrone, omit the beans and pasta, rice, or farro.
- Serve the minestrone with a piece of toasted bread and plenty of grated Parmesan cheese.
- Drizzle with extra virgin olive oil and top with chopped parsley.
Notes
- For a richer flavor, sauté the vegetables for a longer time before adding the stock.
- To make this soup ahead, cool completely before storing in the refrigerator for up to 3 days. Reheat gently before serving.
- Feel free to substitute other beans, such as cannellini or kidney beans, for the borlotti beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
- Cholesterol: 5