SoupItalianFree to use

Minestrone

Name: Minestrone
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 6 cups vegetable stock; 1 Parmesan rind, optional; 1 can (15 oz) cannellini beans, drained; 1 zucchini, diced; 1 cup small pasta, such as ditalini; 2 cups chopped kale or spinach; 1 teaspoon salt; Grated Parmesan, to serve

A big, hearty vegetable and bean soup with small pasta and a Parmesan rind for depth.

Serves 6

Prep 20 min

Cook 45 min

Minestrone — Photo: Katrin Morenz from Aachen, Deutschland, CC BY-SA 2.0, via Wikimedia Commons

Ingredients

3 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups vegetable stock
1 Parmesan rind, optional
1 can (15 oz) cannellini beans, drained
1 zucchini, diced
1 cup small pasta, such as ditalini
2 cups chopped kale or spinach
1 teaspoon salt
Grated Parmesan, to serve

Steps

Step 1. Cook the onion, carrots, and celery in the oil for 8 minutes. Add the garlic for 1 minute.
Step 2. Add the tomatoes, stock, and Parmesan rind. Simmer for 15 minutes.
Step 3. Add the beans, zucchini, and pasta and cook for 10 minutes.
Step 4. Stir in the greens and salt and cook 3 minutes more. Remove the rind. Serve with Parmesan.

Where this recipe comes from

Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.