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5 from 1 vote
Quick and Easy Italian Minestrone Soup
Quick and Easy Italian Minestrone Soup
Servings: 4
Author: Kitchen Nostalgia
Ingredients
  • 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
Instructions
  1. In a large saucepan, fry pancetta in olive oil.
  2. Add onion, carrots, celery and garlic and saute for 3 minutes.
  3. 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.
  4. Add zucchini and pasta. Simmer until pasta is tender, about 15 minutes. Serve hot with grated Parmesan cheese (optional) and a piece of bread.