Hearty Italian Minestrone Soup by Gennaro Contaldo

Name: Hearty Italian Minestrone Soup by Gennaro Contaldo
Ingredients: peas; borlotti beans; broad beans; onion; celery; zucchini; leek; broccoli; potato; pumpkin; carrot; cabbage; tomato; basil; 3 strúčiky garlic; parsley; extra virgin olive oil; pasta; parmesan cheese

#minestrone#vegetables#pasta#parmesan#Italian soup

A rich and comforting Italian classic, this minestrone soup combines a medley of fresh vegetables, beans, and pasta, simmered slowly to develop deep flavors. Finished with fresh herbs, Parmesan, and a drizzle of extra virgin olive oil, it's a wholesome and satisfying meal perfect for any day.

Ingredients extracted via AI

Ingredients

peasborlotti beansbroad beansonionceleryzucchinileekbroccolipotatopumpkincarrotcabbagetomatobasil3 strúčiky garlicparsleyextra virgin olive oilpastaparmesan cheese

Procedure generated via AI

Slowly cook all the vegetables over low heat, including peas, borlotti beans, broad beans, onion, celery, zucchini, leek, broccoli with stalks, potatoes, pumpkin, carrots, cabbage, tomatoes, and basil.
After a long simmer, season the vegetable broth with salt and pepper to taste.
Return all the peeled vegetables to the broth and stir in extra virgin olive oil.
Chop about three garlic cloves coarsely and add them to the pot along with the parsley; they don’t need to be finely minced.
Mix all the ingredients well and bring the soup back to a boil.
Once boiling, add a handful of bucatini or any other pasta you have available, in moderation.
Stir and cook until the pasta is tender.
When the pasta is cooked, turn off the heat and prepare the soup for serving.
Serve the minestrone in rustic bowls, garnish with fresh basil, sprinkle with some Parmesan cheese, and drizzle with olive oil.