VEGETARIAN

Minestrone with Canned Tomatoes

Soups | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use beef broth instead of vegetable broth.

Ingredients

Pasta - 2.8 oz
Olive Oil - 1 tablespoon
Leek - 1 stalk
Garlic - 2 cloves
Carrot - 1 piece
Potato - 1 piece
Zucchini - 1 piece
Celery stalk - 2 pieces
Green Beans - 3.5 oz
Canned tomatoes - 15 oz
Vegetable Broth - 2 qt
Tomato Paste - 2 tablespoons
Cannellini beans - 15 oz
Italian parsley - 0.4 oz
Parmesan Cheese - 1.4 oz

Step by Step guide

Step 1

Boil water in a pot and add the pasta. Cook until al dente. Drain the water.

Step 2

Slice the leek into rings and crush the garlic. Heat the olive oil in a heavy-bottomed pot and sauté the leek and garlic over low heat for 3–4 minutes.

Step 3

Boil the potato and cut it into cubes. Slice the carrot and celery into rounds, the zucchini into slices, and chop the green beans into small pieces. Add the chopped vegetables to the soup, along with the tomato paste and the chopped canned tomatoes. Bring to a boil and reduce the heat. Simmer for 10 minutes, or until the vegetables are tender.

Step 4

Rinse the beans and drain the liquid. Stir them into the dish along with the cooked pasta. Serve in bowls and garnish with chopped parsley and grated Parmesan.