Minestrone Soup with Pasta

5 SERVINGS

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INGREDIENTS

200 g carrots
200 g raw potatoes, type A
100 g celery stalk
230 g tomatoes
40 g yellow onion
1 clove garlic
200 g zucchini
1 tablespoon olive oil
30 g tomato paste
50 g white wheat pasta (shells) in dry state
1 liter vegetable broth
1 tablespoon dried basil
1 tablespoon dried oregano
Salt
Pepper

INSTRUCTIONS

1
First, prepare the vegetables. Peel the carrots and potatoes and dice them along with the celery and tomatoes (1 cm × 1 cm). Peel and finely chop the onion and garlic. Wash the zucchini and cut it into small cubes.
2
In a larger pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped celery, carrots, onion, garlic, potatoes, and zucchini to the pot and sauté everything together, stirring occasionally, for 6–7 minutes over medium heat.
3
After sautéing the vegetables, add the diced tomatoes, tomato paste, pasta, 1 liter of vegetable broth, dried basil, dried oregano, salt, and pepper to the pot and cook everything together over medium heat for 13–14 minutes from the boiling point. Once the vegetables are soft, turn off the heat and set the pot aside.
4
Divide the finished soup into individual bowls and serve.

Tip

You can sprinkle the soup with finely grated Parmesan and garnish with fresh basil leaves before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.