Minestrone (vegetable soup)

The famous Italian vegetable soup with beans, pasta and aromatic herbs turns out to be hearty and rich.

Ingredients

• Onion 1 piece
• Carrot 2 pieces
• Celery 2 stems
• Olive oil 4 tbsp. spoons
• Tomato paste 60 g
• Salt taste
• Seasonal vegetables 400 g
• Garlic 4 cloves
• Dried oregano ½ teaspoon
• Dried thyme ½ teaspoon
• Chopped tomatoes in their own juice 900 g
• Vegetable broth 960 ml
• Water 480 ml
• Ground red pepper taste
• Ground black pepper taste
• Bay leaves 2 pieces
• Small pasta 100 g
• Canned or boiled beans 170 g
• Fresh spinach 60 g
• Lemon juice 2 tsp

Directions

1. Cut onions, carrots and celery into small cubes.
2. Heat 3 tablespoons of oil in a large saucepan. Pour in onions, carrots and celery, add tomato paste and a pinch of salt.
3. Cook for 7-10 minutes, until vegetables are tender.
4. Cut seasonal vegetables into cubes. Peel and chop the garlic. Add vegetables, garlic, oregano and thyme to a saucepan, stir and cook for 2-3 minutes.
5. Almost any vegetable will work for the soup. In winter, you can use pumpkin, potatoes, frozen green beans and peas, and in summer you can use zucchini and bell peppers.
6. Pour canned tomatoes with juice, broth and water into a saucepan. Season with salt, red and black pepper and add lavrushka.
7. Bring the soup to a boil over high heat, then reduce heat, cover the pot and cook for 15 minutes.
8. Add pasta, beans and spinach. Cook the soup for another 20 minutes, until the pasta is tender.
9. Pour lemon juice and 1 tablespoon olive oil into the soup.
10. Pour the minestrone into bowls and sprinkle with grated Parmesan and basil leaves if desired.