Italian recipes
Minestrone soup
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25 min
Serves 4
Italian
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 3 clove garlic (finely chopped) 3 clove garlic (finely chopped)
- 1 medium sized zuchini, cut in 1 cm cubes 1 medium sized zuchini, cut in 1 cm cubes
- 1 can cannellini beans (about 1 cup) 1 can cannellini beans (about 1 cup)
- 3 to 4 fresh sage leaves 3 to 4 fresh sage leaves
- 2 to 3 fresh bay leaves 2 to 3 fresh bay leaves
- 1 cup baby pasta (any kind of small sized pasta) 240 ml baby pasta (any kind of small sized pasta)
- Olive oil Olive oil
- Parmesan cheese Parmesan cheese
Method
In a cooking pot over medium heat add the olive oil, onion and garlic and sautee for 3 to 4 minutes.
Add the zuchini to the cooking pot and cook over high heat for 2 to 3 minutes, stirring constantly. Add the sage leaves, bay leave and cannellini beans and enough water to just cover all the ingredients by 1 inch.
Add the pasta and bring to a boil. Lower heat and simmer for about 10 minutes. Taste and season with salt and black pepper to taste.
Serve hot drizzled with some olive oil, garnished with slices of Parmesan cheese and a toasted slice of crusty bread on the side.
Add the zuchini to the cooking pot and cook over high heat for 2 to 3 minutes, stirring constantly. Add the sage leaves, bay leave and cannellini beans and enough water to just cover all the ingredients by 1 inch.
Add the pasta and bring to a boil. Lower heat and simmer for about 10 minutes. Taste and season with salt and black pepper to taste.
Serve hot drizzled with some olive oil, garnished with slices of Parmesan cheese and a toasted slice of crusty bread on the side.
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