🇮🇹 Italy recipe
Minestrone
Italy's great vegetable soup varies from region to region and season to season, but the soul remains the same: a generous medley of fresh vegetables, beans, and pasta or rice simmered in a savory broth, finished with olive oil and Parmigiano-Reggiano. There is no single recipe; the best minestrone uses whatever is fresh and in season.
Prep20 mins
Cook1 hr
Serves6
Difficultyeasy
Ingredients
- 200g dried cannellini beans (soaked overnight) or 400g canned, drained
- 2 medium potatoes, peeled and diced into 1.5cm cubes
- 2 medium zucchini, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large yellow onion, diced
- 200g savoy cabbage, shredded
- 150g green beans, trimmed and cut into 2cm lengths
- 400g canned San Marzano tomatoes, crushed
- 150g small pasta (ditalini, tubettini, or broken spaghetti)
- 1.5 liters vegetable or chicken broth
- 3 tablespoons extra virgin olive oil, plus extra for serving
- 2 cloves garlic, minced
- Parmigiano-Reggiano rind (optional but recommended)
- Salt, black pepper, and Parmigiano-Reggiano for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 220
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 6 g
