Minestrone with canned tomatoes
4 servings
45 minutes
Minestrone with canned tomatoes is a traditional Italian soup, a symbol of home comfort and culinary skill. Its history traces back to the poor rural regions of Italy, where dishes were made from seasonal vegetables and available ingredients. This aromatic soup combines the rich flavor of tomatoes, the tenderness of cooked vegetables, and the spiciness of parmesan. The light acidity of canned tomatoes harmoniously complements the sweetness of carrots and the richness of cannellini beans. Minestrone is an ideal dish for a cozy family dinner or a friendly meal, and its nutritious composition makes it an excellent choice for healthy eating. Serve it hot, garnished with fresh parsley and cheese to highlight its appetizing depth of flavor.
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.
- Olive oil: 1 tablespoon
- Leek: 1 stem
- Garlic: 2 cloves
3
Boil the potato and cut it into cubes. Slice the carrot and celery into rounds, zucchini into slices, and 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
- Courgette: 1 piece
- Green beans: 100 g
- Tomato paste: 2 tablespoons
- Canned tomatoes: 425 g
4
Rinse the beans and drain the liquid. Mix them into the dish with the cooked pasta. Serve in plates and garnish with chopped parsley and grated parmesan.
- Cannellini beans: 425 g
- Pasta: 80 g
- Flat-leaf (Italian) parsley: 10 g
- Parmesan (Parmigiano Reggiano): 40 g