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Minestrone Soup
A hearty Italian vegetable soup where the pasta cooks directly in the broth toward the end — it soaks up flavour that way, rather than being boiled separately and added in.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Italian
vegan
Ingredients
3 cupsmixed vegetables (carrot, celery, zucchini)
400g tincrushed tomatoes
1 cupsmall pasta
400g tin / 4 cupscannellini beans and vegetable stock
Instructions
1
Sweat the onion, carrot and celery in olive oil over medium heat until softened, about 8 minutes.
2
Add the garlic and cook for 1 minute more, until fragrant.
3
Add the tomatoes, stock and beans and simmer for 20 minutes so the vegetables soften and the flavours combine.
4
Stir in the pasta directly and simmer until al dente, about 10 minutes, cooking it in the broth this way lets it soak up flavour rather than being boiled separately.
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