Green Minestrone
A simple soup loaded with green vegetables to keep you warm this autumn.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Units
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- 2 tablespoons olive oil
- 1 leek, clean, halved lengthwise and thinly sliced
- 1 zucchini, peeled, quartered lengthwise, and chopped
- about 225 grams of white cabbage, shredded
- 50-75 grams green beans, with the ends trimmed then chopped in half
- 1 liter vegetable stock
- 100 grams small shaped pasta
- 1 tablespoon vermouth
- Salt and pepper to taste
- Parmesan, crisp or not, to serve, optional
Instructions
- In a large pot over medium heat, warm your oil, then add the leek and zucchini, give it an occasional stir. Let this cook for about 5 minutes to soften up a bit.
- Next add in the cabbage and green beans and cook for another five minutes. Your cabbage will shrink down to a manageable size. Don't worry.
- Add the stock to your pot and allow it to come to a boil. Turn down the heat to a simmer, put a lid on your pot, and let it simmer for 20 minutes.
- Uncover the pot, nudge the heat up some so your soup comes back to a boil, then add the pasta and cook it for about 10 minutes.
- Once the pasta is cooked, add the vermouth. Turn your heat off, add salt and pepper to taste, and allow the soup to cool for about 10 minutes.
- Serve with a sprinkling of parmesan cheese or some deceptively fancy parmesan crisps.
Keywords: Vegetables, Soup, Pasta
Find it online: https://awesomeon20.com/green-minestrone/
