Minestrone soup

This soup of Italian origin is characterized by being composed of a variety of vegetables, almost always in season, and no meat or fish, making it a perfect recipe for vegetarians. It can come in many versions since depending on the region where it is known, it is prepared in one way or another. Common ingredients include carrots, onions, green beans, and white beans or beans as legumes, all finely chopped and accompanied by short dry pasta and sometimes rice.

Ingredients: 4 people

• 1 onion
• 1 clove garlic
• 1 stick of celery
• 1 carrot
• 1 red tomato
• 100 g round green beans
• 1 bay leaf
• 100 g cooked white beans
• 1 small slice of pumpkin
• 5 florets of broccoli
• Oil
• Salt and pepper to taste
• 100 g short dry pasta
• Basil leaves
• 1 sprig of parsley
• 1 ½ vegetable broth or water

Preparation:

1. Cut all the vegetables into small cubes, except the carrot, which we will cut into thin slices and the broccoli into small florets.
2. Put a little oil in the Magma 24 cm tall saucepan and sauté the garlic, onion and celery for a few minutes.
3. Add the rest of the vegetables, except the tomato, and sauté for about 10 more minutes over medium heat.
4. Add the bay leaf, tomato, water or broth to the pot and season with salt and pepper.
5. Lower the heat to minimum and let it cook for around 45 minutes.
6. Add the white beans and pasta and finish cooking according to the dry pasta time.
7. When it is ready, before serving, add some fresh basil leaves and another chopped fresh parsley to the same soup in the saucepan.

Photographs and recipe by Silvia .