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Minestrone della Nonna
A rustic Italian vegetable soup — thick, nourishing and different every time depending on what is in season.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
easy
Cuisine
Italian
vegetarianvegan
Ingredients
2zucchini, diced
2carrots, diced
2 stalkscelery, diced
1onion, diced
200ggreen beans, cut in thirds
400gcannellini beans, cooked
400gcrushed tomatoes
100gsmall pasta such as ditalini
1.5Lvegetable stock
100gparmesan rind
4 tbspextra virgin olive oil
4 clovesgarlic, minced
Instructions
1
Heat olive oil in a large pot, sauté onion until soft, add garlic.
2
Add all diced vegetables and cook 5 minutes stirring occasionally.
3
Add crushed tomatoes, stock, and parmesan rind.
4
Simmer 25 minutes until all vegetables are tender.
5
Add beans and pasta, cook a further 10 minutes.
6
Remove parmesan rind, adjust seasoning.
7
Serve with a generous drizzle of extra virgin olive oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
356
Protein
15.1g
Fat
15.2g
Carbs
44.8g
Fiber
11.9g
Sodium
1483mg
Reviews
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★★★★★
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