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Green Minestrone

A simple soup loaded with green vegetables to keep you warm this autumn.

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a sprinkling of parmesan cheese or some deceptively fancy parmesan crisps.

Equipment

Keywords: Vegetables, Soup, Pasta

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