Minestrone is a hearty Italian soup containing the most delicious vegetables. It is cooked differently in every household because its original purpose was to use the leftover vegetables. It contains pasta, and beans as well for proteins. I really like it because it’s easy to prepare and I can save the leftover veggies.
- 1 red onion, chopped
- 1 celery, cut into smaller pieces
- 1 smaller zucchini, cut into smaller pieces
- 1 carrot, cut into smaller pieces
- 1 can of beans
- 3 tbsp. olive oil
- 1 can of tomato cubes in tomato sauce
- 1,5 litre vegetable stock
- 200 ml white wine
- salt, pepper, garlic, oregano, basil
- freshly grated parmesan
- handful of pasta
First, fry the onions in the olive oil, then add the carrot and the celery. Once they are fried a bit, add the zucchini and fry them together for a minute or two. Once you’re done, add the wine and the stock, the spices and the tomato. Let it cook for 45-55 minutes on lower heat. Cook the pasta separately. Feel free to add extra spices or water to the soup if it’s necessary. When the vegetables are almost ready, add the beans and the pasta, let it boil for a few minutes and serve it hot. You can serve it with parmesan.
Enjoy your meal!