Minestrone with beef broth
4 servings
50 minutes
Minestrone with beef broth is a fragrant and hearty soup of Italian cuisine that reflects its simplicity and richness of flavors. The history of this dish goes back centuries when peasants made it from available seasonal vegetables, creating a nourishing and warming soup. In this recipe, classic minestrone is enriched with beef broth, giving it a deep meaty flavor. Vegetables like carrots, celery, zucchini, and beans fill the soup with freshness and texture, while tomato paste adds a tangy richness. Italian parsley and Parmesan complete the composition, making the taste refined. It’s the perfect dish for a cozy family dinner, especially in cold weather.
1
Boil water in a pot and add the pasta. Cook until al dente. Drain the water.
- Pasta: 80 g
2
Slice the leek into rings and crush the garlic. Heat olive oil in a thick-walled pot and sauté the onion with garlic over low heat for 3-4 minutes.
- Leek: 1 stem
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
3
Boil the potato and cut it into cubes. Slice the carrot and celery into rounds, the zucchini into slices, and the green beans into small pieces. Add the chopped vegetables to the soup, add tomato paste, and chopped canned tomatoes. Bring to a boil and reduce the heat. Simmer for 10 minutes or until the vegetables are tender.
- Potato: 1 piece
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Zucchini: 1 piece
- Green beans: 100 g
- Tomato paste: 2 tablespoons
- Canned tomatoes: 425 g
4
Mix the cooked pasta and cannellini beans. Serve in plates and garnish with chopped parsley and grated Parmesan.
- Pasta: 80 g
- Cannellini beans: 425 g
- Italian parsley: 5 g
- Parmesan cheese: 40 g