Minestrone is a classic Italian soup made from fresh seasonal vegetables. The original recipe does not include cheese, but the addition of mozzarella gives the dish tenderness and softness, while the pasta makes it more filling. It has only 35 kcal per 100 g, making the soup light and easy on the stomach.
Ingredients for 8 servings
- Carrot — 1 pc.
- Potato — 4 tubers
- Celery — 3 stalks
- Broccoli — 250 g
- Onion — 1 head
- Zucchini — 1 pc.
- Bell pepper — 1 pc.
- Garlic — 3 cloves
- Pasta — 2 tbsp.
- Mozzarella — 60 g
- Vegetable oil — 2 tbsp.
- Chicken or vegetable broth — 2 l
- Tomatoes in their own juice — 2 pcs.
- Fresh herbs — to taste
- Salt, Italian herbs, black peppercorns — to taste
- Bay leaf — 3 pcs.
Step-by-step recipe
-
Preparing the vegetables
Wash and peel all the vegetables. Dice the onion, carrot, and celery, and mince the garlic with a knife or press. -
Sautéing the vegetables
In a thick-walled pot, heat the vegetable oil. Add the onion, carrot, celery, and garlic along with the spices. Sauté for 10 minutes over medium heat. -
Adding potatoes, broccoli, and pepper
Dice the vegetables and add them to the pot. Sauté for another 2–3 minutes. -
Cooking the soup
Pour in the broth and add the crushed tomatoes. Season with salt and pepper, add the bay leaf, and simmer on low heat for 10 minutes. -
Final ingredients
Add the diced zucchini and pasta. Cook until the pasta is done (refer to the package time). One minute before the end, add the diced mozzarella. -
Serving
Serve the soup with garlic croutons and fresh herbs.
Leave a comment