Minestrone

Ingredients

• Olive oil 2 tbsp
• Onion 1 medium (150 g)
• Carrots 2 medium (120 g)
• Celery 2 stalks (80 g)
• Garlic 3 cloves
• Zucchini 1 medium (150 g)
• Green beans 80 g
• Canned chopped tomatoes 400 g
• Vegetable broth 1 L
• Canned cannellini beans, drained 240 g
• Small pasta (ditalini) 80 g
• Parmesan, grated 30 g
• Fresh basil 10 g
• Salt and black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Cook the diced onion, carrots and celery for 8 minutes, until soft.

2. 2

   Add the chopped garlic, diced zucchini and green beans cut into short pieces, and cook for 3 minutes.

3. 3

   Add the tomatoes and broth, bring to a boil, then simmer partly covered for 15 minutes.

4. 4

   Stir in the beans and pasta and simmer for 10 minutes, until the pasta is tender.

5. 5

   Season with salt and pepper, and add a little hot water if the soup is too thick.

6. 6

   Stir in the torn basil and serve each bowl with grated parmesan.