Minestrone Soup!
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2, 400 g/8 oz cans Diced Tomatoes
  • 1 Onion, chopped
  • 2 Carrots, diced
  • 2 Rib of Celery, diced
  • 1 Zucchini, diced
  • 1 Large Potato, diced
  • 2 Cloves of Garlic, thinly sliced
  • Rind for a piece of Parmesan
  • 1 400 g/ 8 oz can of Beans, (I went with white beans)
  • 1 Cup Elbow Pasta
  • 1 Liter/ 4 Cups Chicken stock
  • Bay Leaf
  • Thyme
  • Salt + Pepper
  • Olive oil
  • Sherry Vinegar
  1. In a large pot, heat your oil over medium-high heat and toss in your onions, once the onions are translucent, 4-5 minutes, add your carrots, celery and garlic and cook for another 4-5 minutes.
  2. Add the chicken stock, bay, thyme and parmesan rind and bring it to a boil.
  3. Turn the heat down to a simmer and let it cook for an hour.
  4. Toss in your potatoes and zucchini and cook it for another 20 minutes.
  5. Add in your pasta and cook for an additional 10 minutes.
  6. Season with S+P, sherry vinegar for some added acidity if needed and serve with an additional drizzle of olive oil on top.
Recipe by Picnics in Paris by Zia at http://www.picnicsparis.com/minestrone-soup/