Minestrone soup with pasta

soups 721 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Minestrone soup with pasta
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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Minestrone soup with pasta

Ingredients

Directions

  1. Preheat oven to 200 degrees. Dice the zucchini, squash and onion. Cut the mushrooms into 4 pieces. Chop carrots and celery. Rinse the beans. Place the zucchini, squash and mushrooms in a bowl with 2 tablespoons of olive oil and sprinkle with salt. Spread vegetables on two baking sheets (to avoid crowding) and bake in a hot oven for 5-10 minutes, until brown. Remove from oven and set aside.
  2. In a large saucepan, heat remaining olive oil over medium heat. Add carrots, onions and celery and stir, cook for 3 minutes.
  3. Pour in broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. 4. Add beans and green beans. Cook over low heat for 5 minutes. Add pasta and cook for another 5 minutes.
  4. Add canned tomatoes, stir, cook for another 5 minutes over low heat. Add salt, pepper and turmeric.
  5. Add the sautéed vegetables at the very end. Stir and simmer for a few minutes before serving. Season to taste. Add more broth if necessary to increase the amount of liquid.
  6. Serve the soup with Parmesan cheese and crunchy Italian bread.

Minestrone soup with pasta



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

Minestrone soup with pasta

Ingredients

Directions

  1. Preheat oven to 200 degrees. Dice the zucchini, squash and onion. Cut the mushrooms into 4 pieces. Chop carrots and celery. Rinse the beans. Place the zucchini, squash and mushrooms in a bowl with 2 tablespoons of olive oil and sprinkle with salt. Spread vegetables on two baking sheets (to avoid crowding) and bake in a hot oven for 5-10 minutes, until brown. Remove from oven and set aside.
  2. In a large saucepan, heat remaining olive oil over medium heat. Add carrots, onions and celery and stir, cook for 3 minutes.
  3. Pour in broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. 4. Add beans and green beans. Cook over low heat for 5 minutes. Add pasta and cook for another 5 minutes.
  4. Add canned tomatoes, stir, cook for another 5 minutes over low heat. Add salt, pepper and turmeric.
  5. Add the sautéed vegetables at the very end. Stir and simmer for a few minutes before serving. Season to taste. Add more broth if necessary to increase the amount of liquid.
  6. Serve the soup with Parmesan cheese and crunchy Italian bread.

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