🥣 Minestrone

Name: Minestrone
Total time: 50 min
Yield: 4
Cuisine: Italy
Ingredients: 1 onion, 2 carrots and 2 celery sticks, diced; 1 courgette and 1 potato, diced; 100 g green beans or cabbage, chopped; 400 g can cannellini or borlotti beans, drained; 400 g chopped tomatoes; 100 g small pasta; 2 tbsp olive oil; 1.2 litres water or vegetable stock, salt, pepper, basil

Origin: Italy

280kcal

per serving · 350 g

80kcal

per 100 g

10 gProtein3 g / 100 g

9 gFat2.5 g / 100 g

35 gCarbs10 g / 100 g

Minestrone is a hearty Italian vegetable soup of seasonal vegetables, beans, tomato and small pasta simmered together and finished with olive oil. Carrots, celery, onion, courgette and greens are typical, and each region and season changes the mix. It is chunky and filling, served hot in deep bowls, and often tastes even better the next day.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

Contains glutenbecause of: pasta

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

vegetablespastabeanstomatoolive oil

Recipe

4 servings50 min

Ingredients

1 onion, 2 carrots and 2 celery sticks, diced
1 courgette and 1 potato, diced
100 g green beans or cabbage, chopped
400 g can cannellini or borlotti beans, drained
400 g chopped tomatoes
100 g small pasta
2 tbsp olive oil
1.2 litres water or vegetable stock, salt, pepper, basil

Method

Warm the olive oil in a large pot and gently cook the onion, carrot and celery for 8–10 minutes.
Add the potato, courgette, green beans or cabbage and tomatoes, then pour in the water or stock.
Simmer for 20 minutes, add the beans and pasta and cook for another 10 minutes until the pasta is tender.
Season with salt and pepper, stir in torn basil and serve hot.

How to make it lighter

Load the pot with vegetables and use less pasta.
Use one tablespoon of olive oil for the base; each tablespoon is about 120 kcal.
Serve a big bowl as a whole meal rather than with bread on the side.

History

Minestrone grew out of Italian peasant cooking, where soups were built from whatever vegetables were in season. There is no single recipe: Ligurian, Milanese and Tuscan versions all differ. Today it is one of the best-known Italian soups worldwide.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →