Hearty Italian Symphony
Ingredients
- 100 g chopped
- 100 g chopped
- 100 g chopped
- 2 garlic cloves minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground pepper
- 425 g canned cooked red kidney beans drained
- 400 g canned chopped tomatoes
- 150 g cabbage coarsely chopped
- 1 courgette chopped
- 75 g soup pasta such as orzo or ditalini
Instructions
Water Prelude:
- Pour 900ml/11⁄2pt water into a large heavy saucepan.
- Vegetable Crescendo: Add the chopped carrot, celery, onion, minced garlic, basil, oregano, and ground pepper to the pan.
Simmering Serenade:
- Bring the mixture to a boil, then reduce the heat.
- Cover the pan and simmer for 15 minutes.
Bean and Tomato Duet:
- Add the drained kidney beans and canned chopped tomatoes to the pan.
Veggie Ensemble:
- Introduce the cabbage, chopped courgette, and soup pasta (orzo or ditalini) to the mix.
Boil and Simmer Waltz:
- Return the mixture to a boil, then reduce the heat again.
- Cover the pan and simmer for an additional 5–10 minutes until the pasta is cooked to al dente perfection.
Serve with Gusto:
- Ladle the Hearty Italian Symphony into bowls.
- Garnish with a sprinkle of grated Parmesan cheese or a drizzle of extra-virgin olive oil if desired.
- Serve the minestrone hot.
Notes & Wine Advice
Wine Advice:
Pair this wholesome Minestrone with a light and fruity Chianti or a Sangiovese. The wine’s acidity and fruitiness will complement the medley of vegetables and beans in the soup, creating a harmonious and satisfying dining experience. Cheers to the flavors of Italy!
Nutrition values
Calories: 220 kcal | koolhydraten: 42 g | Eiwitten: 11 g | Vet: 1 g | Suiker: 7 g