Minestrone di Verdure is a traditional vegetable soup from Italy. It’s a hearty and nourishing soup that typically includes a variety of vegetables such as carrots, onions, celery, potatoes, green beans, legumes like cannellini beans, and pasta. It’s often seasoned with herbs such as basil and parsley and usually served with grated Parmesan cheese on top.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or small shells)
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese for serving
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots, celery, potatoes, green beans, cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
- Add the pasta and cook for an additional 8-10 minutes or until the pasta is al dente.
- Season with salt and pepper to taste.
- Stir in the parsley and basil.
- Serve the Minestrone di Verdure hot, with grated Parmesan cheese on top.
Note: You can adjust the vegetables you use according to your preference or what’s in season. And you can also add some diced pancetta or bacon for added flavor.
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