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Classic Minestrone

4

0 min

Classic Minestrone

Classic Minestrone Photo 1

Time

0 min

Serving

4 persons

Calories

320

Rating

4.00★ (289)

Cuisine

Italian
Author: Victoria Buriak
Minestrone is a famous Italian soup that's been much imitated around the world with very different results. This recipe for homemade minestrone soup is a delicious revelation and is also extremely healthy with pasta, beans, and fresh vegetables. Try to make it a day early and refrigerate it for improved flavor. Serve with grated Parmesan cheese and chopped fresh parsley.

Ingredients

  • olive oil: 3 Tbsp
  • leek: 1 piece (sliced)
  • carrots: 2 piece (chopped)
  • zucchini: 1 piece (sliced)
  • ounces green beans: 4 piece (cut into 1-inch pieces)
  • stalks celery: 2 piece (sliced)
  • ½ quarts vegetable stock: 1 piece
  • tomatoes: 1 pound (chopped)
  • fresh thyme: 1 Tbsp (chopped)
  • cannellini beans, undrained: 1 can (15 ounce can)
  • elbow macaroni: 0.25 cup
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

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  1. Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
    Classic Minestrone Photo 2
  2. Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
    Classic Minestrone Photo 3
  3. Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.
    Classic Minestrone Photo 4

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