In winter there is little more comforting than a bowl of this gorgeous Italian classic. To me, minestrone is the ultimate way to celebrate the freshest and most vibrant ingredients.
I like using seasonal vegetables – tomatoes, carrots, zucchini – with hearty beans. Pasta or rice and you’re practically fuelled for the day.
Ingredients
Olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 zucchini, diced
1 bell pepper, chopped
1 cup green beans, cut into 1-inch pieces
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
1 cup small pasta (e.g., ditalini or elbow macaroni)
2 cups fresh spinach or kale, roughly chopped
Grated Parmesan cheese, for serving (optional)
Instructions
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