Minestrone soup with pasta
Description
The recipe won't take much time. This thick Italian vegetable soup is perfect for summer. The soup is ready to serve.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Cut zucchini, squash, and onion into cubes. Cut mushrooms into 4 pieces. Slice carrots and celery. Rinse the beans. Place zucchini, squash, and mushrooms in a bowl with 2 tablespoons of olive oil and season with salt. Spread the vegetables over two baking sheets (to avoid overcrowding) and roast in the hot oven for 5–10 minutes, until browned. Remove from the oven and set aside.
- 2
Step 2
2. In a large pot, heat the remaining olive oil over medium heat. Add the carrots, onion, and celery and stir to combine, cook for 3 minutes.
- 3
Step 3
3. Pour in the broth and bring to a boil. Reduce the heat to the minimum and simmer for 10 minutes.
- 4
Step 4
4. Add beans and green beans. Simmer over low heat for 5 minutes. Add pasta and cook for another 5 minutes.
- 5
Step 5
5. Add the canned tomatoes, mix and simmer for another 5 minutes over low heat. Add salt, pepper, and turmeric.
- 6
Step 6
6. Add the sautéed vegetables at the very end. Mix well and let simmer for a few minutes before serving. Add seasonings to taste. Add more broth if necessary to increase the amount of liquid.
- 7
Step 7
7. Serve the soup with Parmesan cheese and crispy Italian bread.