Minestrone with canned beans
6 servings
30 minutes
Minestrone is a light vegetable soup originally from Italy. The lack of meat here is compensated by beans, which replenish the balance of protein in the dish. The croutons are also here for a reason: they are needed to make the soup caloric .
1
Prepare all the ingredients.
2
Dice the onion and carrot.
- Onion: 1 head
- Carrot: 1 piece
3
Also dice the eggplant, zucchini, and bell pepper (removing seeds and white veins).
- Eggplants: 1 piece
- Zucchini: 1 piece
- Red sweet pepper: 1 piece
4
Heat olive oil in a pot and sauté the onion with carrot.
- Olive oil: 30 ml
- Onion: 1 head
- Carrot: 1 piece
5
Add eggplant and pepper, continue frying until the eggplant is cooked. Add zucchini.
- Eggplants: 1 piece
- Red sweet pepper: 1 piece
- Zucchini: 1 piece
6
Add tomatoes and beans without liquid.
- Canned tomatoes in pieces: 400 g
- Canned white beans: 400 g
7
Pour in the broth, bring to a boil and cook for 10 minutes over medium heat. Season with salt and pepper.
- Vegetable broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
8
Finely chop the garlic and parsley.
- Garlic: 3 cloves
- Parsley: 20 g
9
Add parsley and garlic to the soup, remove it from heat, and let it sit covered for at least 30 minutes. The next day, the soup will be even tastier.
- Parsley: 20 g
- Garlic: 3 cloves
10
Serve the ready minestrone hot with croutons.
- Toast: to taste