Recipe Italian Vegetable Soup - Minestrone

Ingredients:

• Olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks of celery, diced
• 2-3 garlic cloves, finely chopped
• 1-2 potatoes, diced
• 1 zucchini, diced
• 1 small can of tomatoes (peeled or diced)
• 1 liter of vegetable broth
• 1 small can of white beans or Borlotti beans, rinsed and drained
• 1 handful of green beans, cut
• 1 teaspoon dried oregano or thyme
• Salt and pepper to taste
• Optional: Spinach, kale or Swiss chard
• Freshly grated Parmesan cheese for serving
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Instructions:

Prepare the vegetables: Cut the vegetables into bite-sized pieces.

Sauté the vegetables: Heat the olive oil in a large pot. Add the onion, carrots, and celery and sauté until softened. Add the garlic and sauté briefly.

Create the soup base: Add the potatoes, zucchini, tomatoes, and vegetable broth. Bring the mixture to a boil.

Cook: Reduce the heat and let the soup simmer for about 20 minutes.

Add beans and spices: Add the beans, green beans, and spices. Cook the soup for another 10 minutes, until all the vegetables are tender.

Add leafy greens: If using spinach, kale, or Swiss chard, add it a few minutes before serving to wilt it while retaining its color.

Taste and serve: Season the soup with salt and pepper. Serve the minestrone hot and optionally sprinkle with freshly grated Parmesan cheese.

Tips:

Seasonality: Adjust the types of vegetables according to the season and availability.
Using leftovers: Minestrone is excellent for using up leftover vegetables.
Consistency: For a thicker soup, you can puree part of the soup and add it back in.
Side dishes: Serve the soup with crusty bread or croutons.

Minestrone is not only delicious but also healthy and provides an excellent way to enjoy a variety of vegetables in one meal.