Spring Vegetable Minestrone

Name: Spring Vegetable Minestrone
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Canned diced tomatoes; 40 g Parmesan cheese, grated; 0.5 bunch Fresh basil; 30 ml Olive oil; 1000 ml Vegetable stock; 100 g Small Pasta; 2 g Black Pepper; 5 g Salt; 200 g Carrots; 100 g Frozen peas; 2 clove Garlic clove; 150 g Green Beans; 1 pcs Onion; 250 g Zucchini

40 min

4 servings

Medium

A light and refreshing vegetable soup packed with the fresh flavors of spring, perfect for a hearty yet wholesome meal. This classic Italian soup is full of colorful vegetables and small pasta.

Steps

Finely chop the onion and mince the garlic. Dice the carrots, zucchini, and green beans. Heat the olive oil in a large pot over medium heat. Add the onion and carrots, and sauté for 5 minutes until softened.

Add the garlic, zucchini, green beans, canned diced tomatoes, and vegetable broth to the pot. Bring the soup to a simmer, then reduce heat, cover, and let it cook for 15 minutes, allowing the vegetables to become tender.

Stir in the small pasta and frozen peas. Continue to simmer for another 8-10 minutes, or until the pasta is al dente. Season with salt and black pepper to taste.

Chop the fresh basil. Stir the basil into the minestrone just before serving. Ladle into bowls and garnish with grated Parmesan cheese.