Name: Minestrone
Yield: 6
Cuisine: Italy
Ingredients: 3 tbsp olive oil; 1 onion, 2 carrots and 2 celery stalks, diced; 3 garlic cloves, minced; 2 zucchini, diced; 1 can (14 oz) diced tomatoes; 6 cups (1.5 L) vegetable stock; 1 can (15 oz) cannellini beans, drained; 1 cup small pasta such as ditalini; 2 cups chopped kale or cabbage; Parmesan rind (optional); Salt, pepper, fresh basil

Where it comes from

Minestrone is a staple of Italian home cooking, historically made from whatever vegetables were available. It tastes even better the next day and is often finished with Parmesan and olive oil.

Explore the cuisine of Italy.

Recipe

Make Minestrone at home

Serves 6Time 50 minutes

Ingredients

3 tbsp olive oil
1 onion, 2 carrots and 2 celery stalks, diced
3 garlic cloves, minced
2 zucchini, diced
1 can (14 oz) diced tomatoes
6 cups (1.5 L) vegetable stock
1 can (15 oz) cannellini beans, drained
1 cup small pasta such as ditalini
2 cups chopped kale or cabbage
Parmesan rind (optional)
Salt, pepper, fresh basil

How it's made

Soften the onion, carrot and celery in olive oil for 8 minutes.
Add garlic and zucchini and cook 3 minutes.
Add tomatoes, stock and the Parmesan rind and simmer 20 minutes.
Stir in beans, greens and pasta and cook until the pasta is tender, about 10 minutes.
Season and serve with basil, grated Parmesan and a drizzle of olive oil.