Prepared with colorful vegetables, pasta and lots of amore, minestrone is one of our favorite Italian dishes. We’ll show you how easy it is to make the classic soup yourself. Only genuine with freshly grated Parmesan!
Minestrone Italian Vegetable Soup Recipe:
2 carrots
1 zucchini
1 can(s) (425 ml) white beans
2 onions
1-2 cloves of garlic
400 grams of tomatoes
2 tbsp olive oil
1 tbsp tomato paste
1 liter vegetable broth
150 g pasta (e.g. penne rigate)
Salt
1/2 bunch of parsley
6 stalk(s) of thyme
1 tbsp dried Italian herbs
pepper
sugar
1 tsp finely grated lemon zest
30 g Parmesan cheese or vegetarian hard cheese
preparation
Peel, wash and slice the carrots. Wash and trim zucchini. Halve the zucchini lengthwise and cut into pieces. Drain beans in a colander. Peel and dice onions and garlic.
Wash, clean and coarsely dice the tomatoes. Heat the oil in a saucepan, fry the zucchini for 2-3 minutes while turning. Add onions and garlic and sauté briefly. Add tomato paste, sweat. Add tomatoes, deglaze with broth.
Add the carrots to the broth, bring to the boil and cook over medium heat for about 8 minutes. Cook noodles in boiling salted water according to package directions. Wash the parsley, shake dry and cut into fine strips.
Rinse the thyme, pat dry and, with the exception of some for garnish, pluck off the leaves. Drain noodles. Add the beans, thyme, parsley and Italian herbs to the soup and season with salt, pepper and sugar.
Simmer for about 4 minutes over medium heat. 1 minute before the end of the cooking time, add the pasta and lemon zest. Grate Parmesan. Serve the soup in bowls and garnish with thyme. Scatter over the grated Parmesan and serve.
