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Traditional Italian Minestrone Soup

This recipe makes 4 servings

200 calories per serving

Minestrone soup is an iconic dish of Italian cuisine, known for its richness in vegetables and flavors. This versatile, comforting soup is perfect for cold days or when you need a healthy, nourishing meal.

Preparation

15 Minutes

Cooking

30 Minutes

Total

45 Minutes

Homemade minestrone soup with toasted bread.

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Ingredients

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

2 carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 can (400 g) crushed tomatoes

1 liter vegetable stock

1 can (400 g) kidney beans, rinsed and drained

100 g short pasta (e.g. penne)

Salt and pepper to taste

Dried Italian herbs (oregano, basil, thyme), to taste

Grated Parmesan cheese, to serve (optional)

Preparation

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until golden and fragrant.
  2. Add the carrots, celery and zucchini to the pan. Cook for about 5 minutes, until the vegetables begin to soften.
  3. Stir in the chopped tomatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for about 15 minutes.
  4. Add the drained kidney beans and pasta. Continue cooking for about 10 minutes, or until the pasta is al dente.
  5. Season the soup with salt, pepper and dried Italian herbs to taste.

In conclusion,

Serve minestrone soup piping hot, with a pinch of grated Parmesan cheese for extra flavor. This soup is a comforting delight that transports you to Italy with every spoonful.

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