Cook and Scale
Classic Minestrone Soup
6 servings · 60 min total
A rustic Italian vegetable soup brimming with beans, pasta, and garden vegetables in a light tomato broth, finished with basil and Parmesan.
Ingredients
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic, minced
- 1 zucchini, diced
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 1½ l vegetable stock
- 400 g cannellini beans, drained
- 150 g macaroni
- 100 g green beans, trimmed and cut
- 60 g Parmesan, grated
- 3 tbsp fresh basil, chopped
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the aromatics — Heat the olive oil in a large pot and gently soften the onion, carrot, and celery for 10 minutes until fragrant.
- 2.
Add zucchini and tomato paste — Stir in the garlic, zucchini, and tomato paste and cook for 2 minutes.
- 3.
Simmer the broth — Pour in the canned tomatoes and vegetable stock, add the oregano, and season. Bring to a simmer and cook for 20 minutes.
- 4.
Cook the pasta and beans — Add the cannellini beans, macaroni, and green beans and cook for 9 minutes until the pasta is tender.
- 5.
Finish with basil — Stir through the fresh basil, taste, and adjust the seasoning. Serve topped with grated Parmesan.