Minestrone with Canned Tomatoes
Soups • Italian
Description
You can use beef broth instead of vegetable broth.
Ingredients
- Pasta 5 oz
- Olive Oil 1 tablespoon
- Leek 1 stalk
- Garlic 2 cloves
- Carrot 1 piece
- Potato 1 piece
- Zucchini 1 piece
- Celery stalk 2 pieces
- Green Beans 5 oz
- Canned tomatoes 15 oz
- Vegetable Broth 0 qt
- Tomato Paste 2 tablespoons
- Cannellini beans 15 oz
- Italian parsley 0 oz
- Parmesan Cheese 0 oz
Step-by-Step Guide
Step 1
Boil water in a pot and add the pasta. Cook until al dente. Drain the water.
Step 2
Slice the leek into rings and crush the garlic. Heat the olive oil in a heavy-bottomed pot and sauté the leek and garlic over low heat for 3–4 minutes.
Step 3
Boil the potato and cut it into cubes. Slice the carrot and celery into rounds, the zucchini into slices, and chop the green beans into small pieces. Add the chopped vegetables to the soup, along with the tomato paste and the chopped canned tomatoes. Bring to a boil and reduce the heat. Simmer for 10 minutes, or until the vegetables are tender.
Step 4
Rinse the beans and drain the liquid. Stir them into the dish along with the cooked pasta. Serve in bowls and garnish with chopped parsley and grated Parmesan.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!