Go Back
–+ servings

Classic Italian Minestrone with Fresh Herbs

Print oppskrift Pin oppskrift
Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 medium zucchini, diced
  • 1 cup small pasta such as ditalini
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Stir in the cannellini beans. Let the soup simmer for 10 minutes.
  • Add the zucchini and pasta. Cook for 8 to 10 minutes until the pasta is tender.
  • Remove the pot from the heat. Stir in the basil and parsley. Season with salt and black pepper.

merknader

Stir the fresh herbs in only after the soup comes off the heat so they keep their color and aroma. If the soup thickens too much after sitting, add a splash of vegetable broth when reheating. Leftovers store well in the fridge for three days.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife