Minestrone is the most famous vegetable soup in Italy. It does not have a fixed recipe: it is prepared with the seasonal vegetables available, which makes it the most flexible and sustainable dish in Italian cuisine. Whole wheat pasta adds fiber and makes it more satiating.
Italian
Vegetable minestrone with whole wheat pasta
Italian minestrone of seasonal vegetables with whole wheat pasta and parmesan. Nutritious, vegetable and comforting soup for the whole family.
- Italy
- Main course
- Light
- Low fat
- High fiber
- Low sugar
- easy
- lactosa
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 10 g
- Fiber 9 g
- Carbohydrates 40 g
- Fat 6 g
- Sodium 480 mg
Story behind the dish
Preparation
Vegetable minestrone with whole wheat pasta is a preparation from Italy with easy difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 carrots, cubed.
- Have ready: 2 sliced celery sticks.
- Have ready: 2 zucchini, cubed.
- Have ready: 400 g of crushed tomato.
- Have ready: 1 can of cooked white beans.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Saute onion
Sauté onion, garlic and celery in oil 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the carrot and cook 5 min
Add the carrot and cook 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the tomato and herbs; kitchen 5 min
Add the tomato and herbs; cook 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the hot broth and bring to a boil.
Pour in the hot broth and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the zucchini and cook 10 min
Add the zucchini and cook 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the drained beans and pasta; cook according to the weather...
Add the drained beans and pasta; Cook according to package time. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt; Serve with grated parmesan and a drizzle of olive oil
Adjust salt; Serve with grated parmesan and a drizzle of olive oil. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The broth must always be hot so as not to interrupt the cooking of the rice or pasta.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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