Minestrone soup
This comforting Italian classic combines tender cannellini beans, broken spaghetti, and fresh green cabbage in a rich tomato and vegetable broth. Scented with garlic and aromatic base vegetables, it is deeply satisfying, hearty, and wholesome. Serve piping hot with a drizzle of extra virgin olive oil on top.
Ingredients
- Olive Oil15 ml
- garlic cloves2 კბილი
- Vegetable stock1200 ml
Instructions
5 steps- 1
Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
- 2
Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.
- 3
Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
- 4
Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
- 5
Season to taste with salt and pepper before serving.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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