Minestrone light
8 servings
60 minutes
Light minestrone is a delightful embodiment of traditional Italian soup where fresh vegetables play the main role. Its roots trace back to the simple rural cuisine of Italy, where housewives prepared hearty and aromatic dishes from available seasonal ingredients. This soup is tender yet rich, with a slight tang from tomatoes and bright notes of basil. Carrots, sweet peppers, and zucchini add natural sweetness and depth of flavor, while a pinch of chili adds spiciness. It's an ideal option for a light dinner or warming lunch, especially on cool days. Minestrone is versatile: it can be served as a standalone dish or complemented with a slice of crusty bread. This soup is a true ode to freshness and naturalness, allowing you to enjoy the richness of flavor nuances with every spoonful.
1
Cut all vegetables into very small cubes, except for the tomato.
- Onion: 1 head
- Celery: 3 stems
- Bell pepper: 2 pieces
- Carrot: 2 pieces
- Zucchini: 1 piece
2
Sauté onion, celery (greens and stalks), hot pepper, and basil stems in a large heavy-bottomed pot with olive oil. Crush garlic and add a little water to prevent burning. Simmer for 5-10 minutes.
- Onion: 1 head
- Celery: 3 stems
- Chili pepper: 0.5 piece
- Basil: 1 bunch
- Garlic: 3 cloves
- Olive oil: 1 tablespoon
3
Chop a large tomato in a blender and add it to the pot. Let it simmer for about 5 minutes.
- Tomatoes: 1 piece
4
Add the remaining vegetables, pour in the tomato juice and boiling water. Add salt, pepper, and herbs - chopped basil or parsley leaves.
- Tomato juice: 0.6 l
- Sea salt: to taste
- Ground black pepper: to taste
- Basil: 1 bunch
