Serves 1
Directions
- 1Add olive oil and butter to a pan and melt the butter.
- 2Add diced onion, carrot, and celery to the pan and sauté.
- 3Add diced garlic and sun-dried tomatoes to the pan.
- 4Season with oregano, basil, salt, and pepper, then stir.
- 5Add diced tomatoes to the pan and stir.
- 6Pour in vegetable stock.
- 7Add cannellini beans and kidney beans to the soup.
- 8Add diced zucchini and chopped green beans to the soup.
- 9Stir the vegetables and beans into the soup.
- 10Add ditalini pasta to the soup.
- 11Stir the pasta into the soup.
- 12Add spinach to the soup and stir until wilted.
- 13Serve the classic minestrone soup.
Ingredients
- 1 tbsp olive oil
- 14 g butter
- 1 diced white onion
- 100 g carrot
- 80 g small celery sticks
- 5 diced sun-dried tomatoes
- 2 diced garlic cloves
- 1 tsp oregano
- 1 tsp basil
- to taste Salt and pepper
- 1 bay leaf
- 400 g canned diced tomatoes
- 400 g canned cannellini beans
- 400 g canned kidney beans
- 1 liter vegetable stock
- 100 g green beans
- 200 g zucchini
- 200 g ditalini pasta
- 100 g spinach
- 10 g basil
- 20 g hard cheese
Equipment
panspoonbowl
Tips
- If you prefer a chunkier texture, this is a great hearty and filling soup.
- Sun-dried tomatoes and butter help give a creamy, tangy, tart flavor in place of parmesan rind.
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