Minestrone with mini mozzarella
4 servings
40 minutes
Minestrone with mini mozzarella is a bright and aromatic dish that comes from Italian cuisine. This soup, filled with a rich bouquet of vegetables, combines the tenderness of pumpkin, the freshness of zucchini, and the richness of tomatoes. Its secret lies in slow simmering, allowing each ingredient to reveal its flavor. The creamy Unagrande mozzarella adds a light dairy note, while pesto and basil provide spiciness and depth. Historically, minestrone was considered a peasant soup made from seasonal products, but today it has earned a place on tables worldwide. It’s an ideal option for a light lunch or dinner that warms and energizes. Especially good on cool evenings when you crave something cozy and hearty.
1
Cut pumpkin, zucchini, carrot, celery (root and stalk), and leek into small cubes about 7 mm. Finely chop garlic and tomatoes and set aside.
- Pumpkin: 100 g
- Courgette: 100 g
- Leek (white part): 60 g
- Celeriac: to taste
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Garlic: 1 clove
- Tomatoes: 2 pieces
2
In a well-heated pot with a thick bottom, pour in olive oil, add all the chopped vegetables except for the garlic and tomatoes, and sauté for 7-10 minutes, stirring occasionally but not too often to avoid turning the vegetables into mush.
- Olive oil: 5 tablespoon
- Pumpkin: 100 g
- Courgette: 100 g
- Leek (white part): 60 g
- Celeriac: to taste
- Celery stalk: 2 pieces
- Carrot: 1 piece
3
Add tomato paste, minced garlic, and tomatoes. After another minute, pour in hot broth. Season with salt and pepper and cook for about 10 more minutes until the vegetables are done.
- Tomato paste: 1 teaspoon
- Garlic: 1 clove
- Tomatoes: 2 pieces
- Vegetable broth: 1.5 l
- Basil: 2 stems
- Pesto: 4 tablespoons
4
Cut Unagrande mozzarella balls in half.
- Mozzarella cheese: 125 g
5
Serve the ready soup with mozzarella, pesto sauce, and basil leaves.
- Mozzarella cheese: 125 g
- Pesto: 4 tablespoons
- Basil: 2 stems
