This text is part of the special book Plaisirs
This minestrone is very easy to cook and offers a tasty soup of absolute comfort. Tired celery, softened zucchini, uncurled parsley… This is the ideal recipe for cleaning out the fridge!
Servings | 4
Preparation time | 30 minutes
Cooking time | 30 minutes
INGREDIENTS
1 yellow onion, finely chopped
1 large or two medium carrots, diced
3 celery stalks, diced
2 cloves of garlic, finely chopped
2 tbsp. olive oil
5 cups vegetable or chicken broth
500ml diced tomatoes
2 tbsp. tomato paste
1 C. teaspoon dried basil or Italian spices
½ tsp. salt
Pepper
⅓ cup pasta shell
1 cup zucchini, diced
1 cup packed spinach, chopped
½ cup black (or red) beans, drained and rinsed
Fresh parsley, chopped
PREPERATION
Prepare the vegetables.
In a large saucepan, heat the oil over medium high heat.
Add the onion, carrots and celery, then cook for 3-4 minutes.
Add the garlic and cook for 1 minute.
Add broth, diced tomatoes, tomato paste, spices, salt and pepper.
Bring to a boil, reduce heat and simmer gently for 15 minutes.
Add the shells, zucchini, spinach and beans. Simmer another 15 minutes.
Add the parsley. Adjust seasoning. To serve.
Recipe taken from the Cinq Fourchettes blog