Minestrone is a famous Italian soup that's been much imitated around the world with very different results. This recipe for homemade minestrone soup is a delicious revelation and is also extremely healthy with pasta, beans, and fresh vegetables. Try to make it a day early and refrigerate it for improved flavor. Serve with grated Parmesan cheese and chopped fresh parsley.
Ingredients
- olive oil: 3 Tbsp
- leek: 1 piece (sliced)
- carrots: 2 piece (chopped)
- zucchini: 1 piece (sliced)
- ounces green beans: 4 piece (cut into 1-inch pieces)
- stalks celery: 2 piece (sliced)
- ½ quarts vegetable stock: 1 piece
- tomatoes: 1 pound (chopped)
- fresh thyme: 1 Tbsp (chopped)
- cannellini beans, undrained: 1 can (15 ounce can)
- elbow macaroni: 0.25 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
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Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
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Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.
