Italian Minestrone Soup – quick and easy way to make classic healthy vegetable soup in about 30 minutes!
Italian Minestrone Soup is one of those forgiving recipes that you can change as well as you please. You can use almost any kind of vegetable yo like. You can add Pancetta and Parmesan cheese, or you can keep it strictly vegetarian (minestrone di verdure).
Best Minestrone is simmered on a low heat for a long time. But it can be made quickly and easily, as this one that I’m just sharing with you. You can use several shortcuts to achieve this: fresh or frozen pre-chopped vegetables, canned tomatoes and beans and any kind of pasta (or rice) you have at hand. In this way you will get a hearty soup in about 30 minutes.
Serve sprinkled with grated Parmesan cheese and with a piece of grilled bread.
- 1/4 cup olive oil
- 115 g pancetta 4 oz, omit if you're vegetarian
- 2 medium onions chopped
- 2 medium carrots diced
- 2 Tbsp chopped celery (or celeriac celery root)
- 4 cloves garlic minced
- 1 lb mixed vegetables 450 g, fresh or frozen
- 4-5 cups vegetable stock or chicken
- 1 1/2 cups chopped tomatoes in juice
- 1 cup cooked beans
- 1 bay leaf
- a pinch of dry oregano and thyme
- salt ground black pepper
- 1 zucchini sliced
- 1 cup pasta like ditalini or elbow macaroni
In a large saucepan, fry pancetta in olive oil.
Add onion, carrots, celery and garlic and saute for 3 minutes.
Add mixed vegetables, beans, vegetable broth, chopped tomatoes, bay leaf, oregano, thyme, salt and pepper. Bring to a boil and simmer until vegetables are soft.
Add zucchini and pasta. Simmer until pasta is tender, about 15 minutes. Serve hot with grated Parmesan cheese (optional) and a piece of bread.