Vegetable Minestrone Soup Recipe

A Delicious Vegetable Minestrone Soup Easy Recipe

This is a tasty Vegetable Minestrone Soup recipe that includes Vegetable,Minestrone. On this page you’ll find the ingredients for this Mediterranean,Italian,European cusine recipe and cooking instructions. This recipe serves 4 people (yield: 4 or 5 servings).

Let’s start cooking!

Ingredients:

• 1 bay leaf
• 1 14 oz can cannellini beans
• 4 carrots
• 1 1/2 teaspoon of Dried Basil
• 1 1/2 cups (6 oz) elbow macaroni
• 1 teaspoon of Ground Pepper
• 2 teaspoons of olive oil
• 1 onion
• 1 teaspoon of Grated Parmesan Cheese
• 1 1/2 teaspoon of salt
• 2 14 oz cans diced tomato
• 2 zucchini

Instructions:

1. In a deep sauce pan or pot, heat about 2 teaspoons of of oil or butter. Add cinnamon stick, bay leaf and cloves. When they begin to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.
2. In the meanwhile, boil water with a pinch of salt in another pot. Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.
3. Add the chopped zucchini and carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now. Add the remaining spices – red chilli powder and dried basil to the tomatoes. Cover and let cook for atleast 5 mins.
4. Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now. Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.
5. Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!

Cuisine: Mediterranean,Italian,European

SERVES/YIELD: 4 or 5 servings