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Minestrone soup
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Prep Time:
20 minutes
20 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
80 minutes
80 minutes
"Cozy up with a hearty, veggie-packed minestrone soup, light on fat but full of flavor for winter nights."
Ingredients:
- 400g can diced peeled tomatoes
- 3 pontiac potatoes, peeled, chopped
- 200g piece jap pumpkin or butternut pumpkin, deseeded, peeled, chopped
- 1 large brown onion, chopped
- 2 carrots, chopped
- 2 celery sticks with leaves, chopped
- 1 large garlic clove, chopped
- 1 tsp dried oregano leaves
- 1.75L (7 cups) water
- 3 small zucchini or 2 large zucchini, chopped
- 40g (1/4 cup) small macaroni
- 1 400g can borlotti beans, rinsed, drained
- 125.00 ml firmly packed roughly chopped fresh continental parsley
- Salt & freshly ground black pepper
- 27.30 gm extra virgin olive oil
- 20g parmesan or vegetarian hard cheese, finely shredded
Instructions:
- Combine the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic, and oregano in a large saucepan.
- Combine the water and bring to a lively boil over medium-high heat. Reduce the heat to medium and simmer, slightly covered, for 45 minutes.
- Combine the zucchini and macaroni in the pot and cook for 10 minutes, stirring occasionally. Add the beans and cook for an additional 5 minutes until the zucchini and pasta are tender.
- Mix in the fresh parsley and season to perfection with a touch of salt and pepper. Serve in individual bowls. Finish with a generous drizzle of fragrant olive oil, a sprinkle of savory parmesan, and enjoy right away.