Minestrone

Name: Minestrone
Ingredients: 2 carrots peeled and chopped; 1 courgette peeled and chopped; 1 5/8 cups white beans drained; 2 onions peeled and diced; 2 cloves garlic peeled and finely chopped; 2 11/16 cups tomatoes roughly chopped; 2 tablespoons olive oil; 1 tablespoon tomato puree; 4 1/4 cups vegetable stock; 5 1/4 ounces penne; 1/2 bunch parsley finely chopped; 6 sprigs thyme finely chopped; 1 tablespoon basil chopped; 1 teaspoon lemon zest; 4 3/4 tablespoons Parmesan grated

15 ingredients

3 steps

Ingredients

2 carrots peeled and chopped
1 courgette peeled and chopped
1 5/8 cups white beans drained
2 onions peeled and diced
2 cloves garlic peeled and finely chopped
2 11/16 cups tomatoes roughly chopped
2 tablespoons olive oil
1 tablespoon tomato puree
4 1/4 cups vegetable stock
5 1/4 ounces penne
1/2 bunch parsley finely chopped
6 sprigs thyme finely chopped
1 tablespoon basil chopped
1 teaspoon lemon zest
4 3/4 tablespoons Parmesan grated

Directions

1

Cook penne in boiling salted water according to package directions. Drain.
2

Meanwhile, heat oil in a large saucepan on medium heat. Add zucchini and saute for 3 mins. Add onions and garlic and saute for 1 min. Add tomatoes and tomato paste. Deglaze with stock. Add carrots and bring to a boil. Reduce heat to low and simmer for about 8 mins. Add beans and herbs and season. Simmer for 4 mins. Add penne and lemon peel 1 min before end of cooking.
3

Serve soup in bowls with a garnish of thyme and a sprinkling of grated Parmesan cheese.