Quick minestrone soup

Name: Zuppa di minestrone veloce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: 2 zucchine a dadini; 2 carote a dadini; 2 patate a dadini; 1 lattina di fagioli cannellini; 1 lattina di pomodori pelati; 1 cipolla tritata; 2 coste di sedano tritate; 100 g di pasta corta o riso; 1 litro di brodo vegetale caldo; Olio extravergine d'oliva abbondante; Sale q.b.; Pepe q.b.; Basilico fresco q.b.; 1 crosta di Parmigiano Reggiano; Cavolo nero o spinaci q.b.; Pesto al basilico, 1 cucchiaio

Zuppa di minestrone veloce

Vegetarian minestrone soup with mixed vegetables, pasta, or rice, ready in 40 minutes.

40 min

6 servings

Easy

Quick minestrone soup brings a first course Vegetarian broth rich in vegetables, designed to achieve a complete result in a short time. The vegetable broth binds the ingredients and supports the sweet taste of carrots, potatoes and zucchini, While canned whole peeled tomatoes and cannellini beans add intensity, color, and texture. Short pasta or rice make the soup more substantial, maintaining a soft but not excessively dense consistency. Cooking in the pot proceeds in two stages: first, the vegetables cook in the broth with the crust Parmigiano Reggiano, then the chosen grain is added to complete the dish. Fresh basil, pesto, and extra virgin olive oil raw, off the heat They enhance the final aroma. Minestrone is also good for the next day, when the flavors are more harmonious.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the soffritto

5 min

Heat plenty of extra virgin olive oil in a large pot. Add the chopped onion and celery and sauté for 5 minutes. over low heat, stirring until they become soft and translucent without darkening.

Cook vegetables and broth

15 min

Combine carrots, potatoes, zucchini, canned whole peeled tomatoes and cannellini beans, then mix. Pour in the hot vegetable broth, add the crust Parmigiano Reggiano And bring to a boil. Cook over medium heat for 15 minutes, maintaining a steady boil until the vegetables begin to soften.

Complete with pasta or rice

5 min

Add the short pasta or rice and cook according to the time indicated on the package, checking that it reaches a tender but not mushy consistency. Season with salt to taste, complete with fresh basil or a tablespoon of pesto and finishes with plenty of extra virgin olive oil raw, off the heat.

Chef's Tips

If the minestrone is served the next day, thin it with a little hot water before reheating to restore a runny consistency.