Minestrone

A thick Italian vegetable soup with beans and small pasta that gets better the next day.

55 min 6 servings Easy italian

Ingredients

• 3 tbsp olive oil
• 1 pcs onion
• 2 pcs carrots
• 2 pcs celery stalks
• 2 clove garlic
• 1 pcs potato
• 1 pcs zucchini
• 400 g canned diced tomatoes
• 1.5 l water
• 240 g canned cannellini beans
• 1 tsp dried oregano
• 1.5 tsp salt
• 100 g small pasta (ditalini)

Steps

1. Dice 1 onion, 2 carrots and 2 celery stalks into small cubes.
2. Peel 1 potato and dice it into 1 cm cubes.
3. Dice 1 zucchini into 1 cm cubes.
4. Mince 2 garlic cloves.
5. Heat 3 tbsp of olive oil in a large pot over medium heat.
6. Add the onion, carrots and celery and cook for 8 minutes until soft.
7. Add the garlic and stir for 30 seconds.
8. Add the potato and zucchini and stir for 2 minutes.
9. Pour in 400 g of diced tomatoes and 1.5 liters of water.
10. Add 1 tsp of oregano and 1.5 tsp of salt.
11. Bring the soup to a boil.
12. Lower the heat and simmer for 20 minutes.
13. Drain and rinse 240 g of cannellini beans.
14. Add the beans and 100 g of small pasta to the pot.
15. Simmer for 10 minutes until the pasta is soft.
16. Taste the soup and add more salt if needed, then serve hot with a drizzle of olive oil.