Italian minestrone — the classic soup with fresh vegetables

INGREDIENTS (for 6)

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, thinly sliced
• 1 small zucchini, diced
• 2 medium potatoes, diced
• 200g cooked white beans
• 400g canned crushed tomatoes
• 1.5 liters vegetable stock (or water)
• 80g small pasta (ditalini or similar)
• 2 garlic cloves, crushed
• 1 bay leaf
• salt and black pepper to taste
• fresh basil and grated Parmesan for serving (optional)

PREPARATION STEPS

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots and celery; sauté 6–8 minutes until softened.
2. Add the garlic and sauté 1 more minute, stirring.
3. Add the potatoes, zucchini, crushed tomatoes, bay leaf and vegetable stock. Bring to a boil, then lower the heat and cook for about 20 minutes.
4. Add the white beans and pasta; cook 10–12 more minutes, until the pasta is done.
5. Remove the bay leaf and season with salt and pepper. Serve hot, topped with fresh basil and grated Parmesan.

Prep time: 15 minutes | Cook time: 35 minutes | Servings: 6