Minestrone with vegetables, white beans and pasta

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1. Chop the vegetables

   15 min

   Finely chop the onion and garlic. Cut the carrots, celery, zucchini, and peeled potatoes into small cubes, about 1 cm.

2. Sauté the base

   10 min

   Heat the olive oil in a wide pot. Cook the onion, carrots, and celery over medium-low heat for about 8 minutes, until softened. Add the garlic and sauté briefly.

3. Cook the soup

   10 min

   Add the potatoes and tomatoes with their juices, then pour in the broth. Bring to a boil and cook for 10 minutes.

4. Add the zucchini, beans, and pasta

   12 min

   Drain and rinse the canned beans. Add the zucchini, beans, and pasta to the soup and cook for another 10–12 minutes, until the pasta is tender. Season with salt and pepper.

5. Serve

   Ladle the soup into bowls and top with grated Parmesan and torn basil leaves.

Tip: If making the soup ahead, cook the pasta separately and add it to the bowls just before serving; otherwise, it will swell in the pot and thicken the soup. Green beans work well in place of zucchini.

This recipe was translated from the Slovak original: Minestrone so zeleninou, bielou fazuľou a cestovinou