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🍲 One-Pot Minestrone alla Genovese

362 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Penne Rigate 150 g
• Kidney beans 100 g
• Basil, fresh 10 g
• Parsley, fresh 20 g
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Olive oil 2 tbsp
• Vegetable broth 2 L
• Carrots 2 pc.
• Zucchini 1 pc.
• Cellery stalks 100 g
• Potatoes, waxy 2 pc.
• Green beans 100 g
• Vine tomatoes 2 pc.
• Peas, frozen 100 g
• Dry white wine 125 ml
• Pepper, black ground pinch
• Oregano, dried pinch

Instructions

1. 1. Bring two liters of salted water to a boil in a large pot.
2. 2. Cook the penne pasta in it for nine minutes al dente.
3. 3. Drain the pasta.
4. 4. Let the beans drain in a sieve.
5. 5. Rinse the beans with water.
6. 6. Wash the herbs.
7. 7. Shake the herbs dry.
8. 8. Pluck the leaves from the stems.
9. 9. Finely chop the herbs.
10. 10. Halve the onions.
11. 11. Peel the onions.
12. 12. Dice the onions.
13. 13. Peel the garlic.
14. 14. Chop the garlic finely.
15. 15. Warm the oil in another pot over medium heat.
16. 16. Fry the onions and garlic for two minutes.
17. 17. Add the herbs.
18. 18. Pour in the broth.
19. 19. Let the mixture simmer for ten minutes.
20. 20. Peel the carrots.
21. 21. Cut off the ends of the carrots.
22. 22. Wash the zucchini.
23. 23. Remove the ends of the zucchini.
24. 24. Wash the celery stalks.
25. 25. Slice the celery stalks.
26. 26. Slice the zucchini.
27. 27. Slice the carrots.
28. 28. Peel the potatoes.
29. 29. Wash the potatoes.
30. 30. Dice the potatoes coarsely.
31. 31. Wash the string beans.
32. 32. Remove the ends of the string beans.
33. 33. Halve the string beans.
34. 34. Wash the tomatoes.
35. 35. Halve the tomatoes.
36. 36. Remove the stems of the tomatoes.
37. 37. Dice the tomatoes.
38. 38. Add the carrots to the broth.
39. 39. Add the potatoes to the broth.
40. 40. Add the string beans to the broth.
41. 41. Add the celery stalks to the broth.
42. 42. Cook the ingredients for ten minutes.
43. 43. Add the zucchini.
44. 44. Add the peas.
45. 45. Add the tomatoes.
46. 46. Cook the mixture for five minutes.
47. 47. Stir in the kidney beans.
48. 48. Stir in the penne.
49. 49. Bring the soup to a boil.
50. 50. Enhance the minestrone with wine to taste.
51. 51. Season the soup with salt.
52. 52. Season the soup with pepper.
53. 53. Season the soup with oregano.
54. 54. Serve the minestrone.

Nutrition per serving

• kcal: 362
• Protein: 16 g · Fett/Fat: 8 g · Carbs: 56 g