Minestrone Soup
(0)
45 min
Under an hour
Zuzana Nová
Ingredients
Preparation method
Ingredients overview
- 900 ml vegetable broth
- 100 g Conchiglie pasta (shells)
- 200 g carrots (2 larger)
- 200 g celeriac
- 500 g butternut squash
- 200 g green beans
- 1 large yellow onion
- 4 cloves garlic
- 400 g canned tomatoes
- 2 tablespoons tomato paste
- 425 ml red beans in sweet and sour brine
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Pepper
- Salt
- Fresh basil
- Parmesan-type cheese 100 g
- Cooking utensils
First, prepare the vegetables. Peel the onion and chop it finely. Slice the garlic. Peel the carrots, celeriac, and pumpkin. Slice the carrots into rounds, dice the celeriac, and cut the pumpkin into larger cubes. Trim the unsightly ends from the pods and cut them into approximately centimeter-sized pieces.
Sauté the onion in olive oil until golden. Then add the garlic and let it turn golden. Add the carrots, celeriac, and pumpkin. Sauté for a while, then stir in the oregano, thyme, and bay leaves. Season with salt and pepper. Pour in the broth and chopped tomatoes. Let it simmer over low heat for about 20 minutes.
After 20 minutes, pour in 2 dcl of water, add the pasta and green beans. Cook until the pasta is soft - about 10 minutes. Turn off the heat, add the tomato paste, drained beans, and let it warm through without further cooking. Season with salt and pepper to taste. Serve with fresh basil and grated Parmesan.
45 min
Under an hour
