Minestrone soup with vegetables, beans and bow-tie pasta
4 servings
120 minutes
Minestrone is the soul of Italian cuisine, a traditional soup filled with vibrant vegetables, the tenderness of beans, and the comfort of aromatic spices. Historically, it originated as a peasant dish made from seasonal ingredients available in every Italian household. Its flavor is rich and deep: the light sweetness of carrots and bell peppers combines with the tanginess of tomatoes, while soft beans add thickness and heartiness. Bay leaves, oregano, and thyme reveal warm Mediterranean notes, creating a true gastronomic celebration. Bowtie pasta adds textural playfulness, making each spoonful unique. Minestrone is perfect as a warming lunch in cold weather or a light dinner that is nutritious and healthy.
1
Soak the beans for 8-10 hours. If short on time, you can boil them or use canned beans. Place the soaked beans in a small pot, cover with water, and cook on medium heat for one and a half hours.
- Canned Black Eyed Beans: 450 g
2
An hour after starting to boil the beans, begin preparing the other ingredients. Take a large pot and pour in vegetable oil.
- Vegetable oil: 1 tablespoon
3
Chop onion, carrot, celery, and bell pepper into small cubes. Squeeze the garlic. Sauté while stirring for about 8 minutes. Add vegetable broth and beans. You can use canned or fresh chopped tomatoes. Add them to the pot. Add bay leaf and all other spices. Bring the soup to a boil, cover with a lid, and simmer on low heat for one to one and a half hours.
- Carrot: 2 pieces
- Garlic: 5 clove
- Celery root: 2 stems
- Red sweet pepper: 1 piece
- Vegetable broth: 3 l
- Tomatoes: 450 g
- Bay leaf: 2 pieces
- Oregano: 1 tablespoon
- Thyme: 1 teaspoon
- Salt: to taste
4
Increase the heat 10 minutes before serving and bring to a light boil. Add the pasta and cook for about 7 minutes until al dente.
- Pasta: 130 g