Minestrone

Name: Minestrone
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 clove garlic; 0.5 x yellow onion; 0.5 x courgette; 1 dl dry white wine; 1 x vegetable bouillon; 6 dl water; 50 g dried pasta; 100 g butter beans; 6 x plum tomato; 1 handful shredded parmesan; 1 handful fresh basil

av Mammapia

Servings

A warm vegetable soup with pasta is always a good choice, and this soup has become a favorite in our home. I recommend using light squash. If you don't eat Parmesan, you can replace it with another hard cheese, or for a vegan version, use a tablespoon of nutritional yeast per serving. Feel free to add tired vegetables from the refrigerator if you have any.

Ingredients

1 clove garlic
½ x yellow onion
½ x courgette
1 dl dry white wine
1 x vegetable bouillon
6 dl water
50 g dried pasta
100 g butter beans
6 x plum tomato
1 handful shredded parmesan
1 handful fresh basil

Method

Mince the garlic and onion. Heat a pot with olive oil and sauté the garlic and onion until they become soft.
Dice the courgette into small pieces, approximately 1x1 cm. Add to the pot and sauté for 1 minute.
If you have dry white wine, it's an excellent addition to this soup. Pour in the wine and bring it to a boil.
Add water, vegetable bouillon, and dried pasta to the pot. Allow the soup to simmer for 5 minutes.
Introduce white beans, plum tomatoes, grated Parmesan, and fresh basil to the simmering mixture. Continue cooking until the pasta reaches al dente consistency (with a bit of chewiness).
Season the soup with salt and pepper to taste, and serve it topped with Parmesan. Enjoy!