Minestrone Italian vegetable soup

Name: Minestrone Italian vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots; 1 Courgette; 1 can(s) (425 ml) white beans; 2 Onions; 1–2 Garlic cloves; 400 g Tomatoes; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 l Vegetable broth; 150 g Pasta (Penne rigate); 7-10 Tbsp Salt; 1/2 bunch Parsley; 6 Stem(s) Thyme; 1 TABLESPOON dried Italian herbs; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 1 TEASPOON finely grated lemon peel; 30 g sliced parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots
1 Courgette
1 can(s) (425 ml) white beans
2 Onions
1–2 Garlic cloves
400 g Tomatoes
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 l Vegetable broth
150 g Pasta (Penne rigate)
7-10 Tbsp Salt
1/2 bunch Parsley
6 Stem(s) Thyme
1 TABLESPOON dried Italian herbs
7-10 Tbsp black pepper
7-10 Tbsp Sugar
1 TEASPOON finely grated lemon peel
30 g sliced parmesan cheese

Directions

1
Peel, wash and slice the carrots. Wash and clean the zucchini. Halve the zucchini lengthwise and cut into pieces. Drain the beans in a sieve. Peel and chop onions and garlic.
2
Wash, clean and roughly dice the tomatoes. Heat the oil in a pot and fry the zucchini for 2-3 minutes while turning. Add onions and garlic and fry briefly. Add tomato paste and sweat. Add tomatoes, deglaze with broth.
3
Add carrots to the stock, bring to the boil and cook over medium heat for about 8 minutes. Cook pasta in boiling salted water according to package instructions. Wash parsley, shake dry and cut into fine strips.
4
Wash the thyme, dab dry, and except for a little garnish, dab off the leaves. Drain the pasta. Add beans, thyme, parsley and Italian herbs to the soup and season with salt, pepper and sugar.
5
Simmer at medium heat for about 4 minutes. Add the pasta and lemon zest 1 minute before the end of the cooking time. Arrange soup in bowls, garnish with thyme. Add sliced parmesan.