Recipes, Main courses

Minestrone

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Minestrone

Discover our minestrone recipe, a comforting classic full of flavors and fresh vegetables.

For 4 people

Difficulty : easy

Price : affordable

Preparation time: 30 minutes

Coking time : 40 minutes

Ingredients

Spring vegetables

  • 2 carrots
  • 1 zucchini
  • 100 g of fresh peas (or frozen)
  • 100 g of shelled broad beans
  • 1 celery stalk
  • 1 leek white
  • 2 tomatoes (peeled and chopped)
  • 1 handful of green beans
  • 1 onion
  • 2 garlic cloves
  • 1 bunch of fresh basil
  • 1 liter of vegetable broth (homemade or cube)

Other ingredients

  • 100 g of short pasta (such as ditalini or orzo)
  • 1 can of white beans (200 g drained)
  • 3 tbsp of olive oil
  • Salt & pepper
  • Grated Parmesan (optional)
  • A pinch of Espelette pepper (optional)

Ustensils

Préparer les légumes

Peel and cut the carrots, celery, and zucchini into small cubes.

Thinly slice the onion, leek white, and garlic.

Cut the green beans into 2 cm pieces.

Blanch the tomatoes: dip them in boiling water for 30 seconds, peel, and chop.

Shell the peas and broad beans if they are fresh.

Cook the minestrone

Heat the olive oil in a large saucepan.

Sauté the onion, garlic, leek, and celery over low heat for 5 minutes.

Add the carrots, green beans, zucchini, and chopped tomatoes.

Pour in the hot broth and let simmer for 15 minutes.

Add the peas, broad beans, and white beans, and cook for an additional 10 minutes.

Add the carrots, green beans, zucchini, and chopped tomatoes.

Cook the pasta separately according to the package instructions.

Finish and serve

Add the cooked pasta to the minestrone.

Season with salt, pepper, and a pinch of Espelette pepper.

Remove from heat, add a few chopped fresh basil leaves, and drizzle with olive oil.

Serve hot with a sprinkle of grated Parmesan.

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