Minestrone Soup

4 SERVINGS

Do hodinky

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INGREDIENTS

200 g of carrots (2 large)
200 g of celery
500 g of butternut squash
200 g of green beans
1 large yellow onion
4 cloves of garlic
400 g of canned tomatoes
2 tablespoons of tomato paste
425 ml of red beans in sweet and sour brine
100 g of Conchiglie pasta (shells)
3 tablespoons of olive oil
2 teaspoons of dried oregano
1 teaspoon of dried thyme
2 bay leaves
Pepper
Salt
900 ml of vegetable broth

INGREDIENTS FOR GARNISHING

Fresh basil
Parmesan cheese

YOU MIGHT NEED

Cooking utensils

INSTRUCTIONS

1
First, prepare the vegetables. Peel and finely chop the onion. Slice the garlic. Peel the carrot, celery, and pumpkin. Slice the carrot into rounds, the celery into cubes, and the pumpkin into larger cubes. Trim the unsightly ends from the beans and cut them into approximately centimeter-long pieces.
2
Sauté the onion in olive oil until golden. Then add the garlic and let it turn golden. Add the carrot, celery, and pumpkin. Sauté briefly, then stir in the oregano, thyme, and bay leaves. Salt and pepper to taste. Pour in the broth and chopped tomatoes. Let it simmer on low heat for about 20 minutes.
3
After 20 minutes, add 200 ml of water, pour in the pasta, and add the green beans. Cook until the pasta is soft - about 10 minutes. Turn off the heat, add the tomato paste, drained beans, and let it warm through without cooking. Salt and pepper to taste. Serve with fresh basil and grated Parmesan.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.