Soups & creams
Minestrone
Italian soup of vegetables, legumes and pasta, hearty and nutritious.
Vegetarian
Ingredients
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 zucchini, diced
- 100 g green beans, chopped
- 200 g crushed tomato
- 200 g cooked white beans
- 100 g short pasta
- 1.2 l vegetable stock
- 30 g extra virgin olive oil
- Grated parmesan cheese to serve
- Salt, pepper and basil to taste
Step-by-step
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- Put the onion, carrot and celery in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the crushed tomato and saute 3 min/100°C/spoon speed.
- Add the zucchini, green beans and stock and set 15 min/100°C/reverse/spoon speed.
- Add the pasta and the beans and cook 10 min/100°C/reverse/spoon speed.
- Adjust the salt and pepper and add chopped basil.
- Serve hot with grated parmesan on top.
Tips
- Use the seasonal vegetables you have on hand.
- For a vegan version omit the parmesan or use a plant-based one.
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