Minestrone with mozzarella
4 servings
60 minutes
Minestrone is the heart of Italian cuisine, a symbol of simplicity and generosity. This vibrant soup filled with vegetables, aromatic herbs, and tender mozzarella has its roots in the poor peasant families of Italy, where each housewife made it her own way using seasonal ingredients. Its taste is a harmony of fresh tomatoes, sweet carrots, spicy fennel, and a light creaminess from the cheese. White wine adds a touch of sophistication while pasta provides heartiness. Minestrone with mozzarella not only warms and satisfies but also offers a sense of homey comfort. It is perfect for family dinners as well as a light yet nutritious dish on cool evenings. Serving it with parmesan and fresh herbs immerses you in the warm atmosphere of Italian hospitality.
1
Mix the tomato puree with pre-washed finely chopped basil and set aside.
- Tomato puree: 650 g
- Basil: 1 bunch
2
Peel and finely chop the onion and garlic. Peel the carrot. Wash the celery, fennel, and leek. Wash the zucchini and cut it in half lengthwise. Slice all vegetables into rounds no thicker than 5 mm.
- Onion: 1 piece
- Garlic: 2 cloves
- Carrot: 250 g
- Celery stalk: 250 g
- Fennel: 250 g
- Courgette: 250 g
- Leek: 1 bunch
3
Heat olive oil in a large pot. Sauté onion and garlic over low heat for about 5 minutes until translucent.
- Olive oil: 4 tablespoons
- Onion: 1 piece
- Garlic: 2 cloves
4
Then add carrots, celery, fennel, and sauté for 5 minutes.
- Carrot: 250 g
- Celery stalk: 250 g
- Fennel: 250 g
5
Then add white wine and simmer for about a minute to evaporate the alcohol. Next, pour in the tomato puree and broth, and cook the soup for 25-30 minutes.
- Dry white wine: 100 ml
- Tomato puree: 650 g
- Vegetable broth: 1.2 l
6
Add beans, zucchini, and leek 10 minutes before it's ready.
- Beans (broad beans): 250 g
- Courgette: 250 g
- Leek: 1 bunch
7
At the same time, boil the pasta until al dente. Remove the mozzarella from the packaging and let it drain. Season the soup with salt, pepper, and add sugar to taste.
- Penne: 250 g
- Mini mozzarella (bocconcini/ciliegine): 125 g
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
8
Serve the soup in deep plates with pasta and mozzarella, and garnish with parmesan and fresh herbs.
- Grated Parmesan cheese: 4 tablespoons
- Mixed dried herbs: to taste
