Vegetable Minestrone Soup

Name: Vegetable Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 piece Bay Leaves (1 bay leaf); 14 oz Canned White Beans (1 14 oz can cannellini beans); 4 pieces Carrot (4 carrots); 1 ½ tsp Dried Basil (1 1/2 tsp Dried Basil); 6 oz Elbow Macaroni (1 1/2 cups (6 oz) elbow macaroni); 1 tsp Black Pepper (1 tsp Ground Pepper); 2 pieces Olive Oil (2 tsps olive oil); 1 piece Yellow Onion (1 onion); 1 tsp Parmesan Cheese (1 tsp Grated Parmesan Cheese); 1 ½ tsp Table Salt (1 1/2 tsp salt); 28 oz Chopped Tomatoes (2 14 oz cans diced tomato); 2 pieces Courgette (2 zucchini)

45 minMediterranean

Servings4

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Vegetarian
Pescatarian
Mediterranean Diet

Steps

1In a deep sauce pan or pot, heat about 2 tsps of oil or butter.
2Add bay leaf. When the bay leaf begins to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.In the meanwhile, boil water with a pinch of salt in another pot.
3Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.
4Add the chopped zucchini and chopped 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.
5Add the remaining spices red chilli powder and dried basil to the tomatoes. Cover and let cook for at least 5 mins.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.
6Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.
7Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!