Minestrone soup comes from Italian cuisine and refers to a recipe made from cooked vegetables, aromatic herbs and pasta. In the original recipe it also includes bacon or bacon, but we have preferred to prepare it without meat, suitable for vegetarians. This soup is very restorative, packed with vitamins, and is a great dish for any fall or winter dinner.
Ingredients to make minestrone soup:
- 2 units of Carrot
- 1 unit of Onion
- 1 unit of Leek
- 1 unit of Zucchini
- 1 clove garlic
- 1 bay leaf
- 1 sprig of parsley
- 1 branch of fresh basil
- 2 units of Tomato
- 50 grams of green beans
- 80 grams of pasta for soup
- 30 grams of peas
- 1 pinch of salt
- 1 jet of olive oil
- 1 liter of water
How to make minestrone soup:
- We gather all the ingredients to make the minestrone soup. Remember that the original recipe calls for some meat that you can add if you want.
- Cut the onion and leek into medium pieces and sauté them in a pot with olive oil.
- Next, peel the carrot, cut it into slices and add it to the pot. We also add the whole peeled garlic.
- It’s time to add the zucchini. To do this, previously peel it and cut it into small squares.
- Remove the ends of the green beans, wash them, cut them into 2-centimeter pieces and add them to the sauce. Cook for 3 minutes and season with salt and pepper.
- Tip: If you want to add bacon, add it to the sauce right now.
- Now we add the water, the bay leaf and the whole peeled tomatoes. Let cook for half an hour on medium heat.
- Lastly, add the peas and the pasta. In this case we have used canned peas (already cooked) but you can also use fresh or frozen peas. Cook the minestrone soup until the pasta is tender.
- We serve the minestrone soup with a little parsley and chopped basil. If you like vegetarian soups you can try the cauliflower and pumpkin soup or the carrot and ginger cream. Bon Appetite!
