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🍲 Classic Italian Minestrone

354 kcal · 125 min · 4 servings

Ingredients

• 3 clove(s) garlic
• 3 large onion(s)
• 2 stalk(s) celery
• 2 large carrot(s)
• 2 large potato(es)
• 100 g beans, green
• 100 g zucchini
• 60 g butter
• 50 ml olive oil
• 60 g bacon, streaky (diced small)
• 1.5 Liter vegetable broth (or chicken broth)
• 100 g tomatoes, chunky
• 2 tbsp tomato paste
• 1 bunch basil (fresh, finely chopped)
• 100 g parmesan rind
• salt and pepper
• 85 g spaghetti (broken into small pieces)
• to taste parmesan, freshly grated (for serving)

Instructions

1. 1. Wash and peel the vegetables.
2. 2. Dice the garlic, onions, celery, carrots, potatoes, beans, and zucchini into small cubes.
3. 3. Heat butter and oil in a large pot.
4. 4. Fry the bacon for 2 minutes.
5. 5. Add garlic and onions.
6. 6. Fry the onion mixture for another 2 minutes.
7. 7. Stir in celery, carrots, and potatoes.
8. 8. Fry the vegetables for another 2 minutes.
9. 9. Add the beans to the pot.
10. 10. Fry the beans for 2 minutes.
11. 11. Stir in the zucchini.
12. 12. Fry the zucchini for another 2 minutes.
13. 13. Place the lid on the pot.
14. 14. Simmer the vegetables for 15 minutes, stirring occasionally.
15. 15. Add vegetable broth, tomatoes, tomato paste, basil, and the cheese rind.
16. 16. Season the soup to taste.
17. 17. Bring the mixture to a boil.
18. 18. Reduce the heat.
19. 19. Let the soup simmer gently for 1 hour.
20. 20. Remove the cheese rind from the soup.
21. 21. Discard the cheese rind.
22. 22. Add the spaghetti pieces to the pot.
23. 23. Cook the pasta for 10 minutes.
24. 24. Pre-warm large soup bowls.
25. 25. Serve the soup in the pre-warmed bowls.
26. 26. Sprinkle the soup with freshly grated Parmesan cheese.

Nutrition per serving

• kcal: 354
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 20 g