Rustic minestrone

Name: Rustic minestrone
Total time: 1 h
Yield: 6
Ingredients: 3 tablespoons olive oil; 1.333 cups waxy potatoes diced; 1.5 cups small carrots sliced; 1 cup Leek the white and pale-green parts, chopped; 1.5 cups Green beans halved; 1 cup small zucchini sliced; 2 cups tomatoes; 6 cups ready-made vegetable stock; 4 cups Elbow macaroni; salt; freshly ground peppers; 2 tablespoons balsamic vinegar; Basil leaves; basil Pesto jar

(0)

Difficulty:	easy
Preparation:	40 min
Ready in:	60 min

Vegetable

Ingredients

For servings

3 tablespoons	olive oil
1 ⅓ cups	waxy potatoes diced
1 ½ cups	small carrots sliced
1 cup	Leeks the white and pale-green parts, chopped
1 ½ cups	Green bean halved
1 cup	small zucchini sliced
2 cups	tomatoes
6 cups	ready-made vegetable stock
4 cups	Elbow macaroni
	salt
	freshly ground peppers
2 tablespoons	balsamic vinegar
	Basil leaves
	basil Pesto jar

Print shopping list

Directions

1 Heat the oil in a large pan and sweat the vegetables for about 5 minutes.

2 Place the tomatoes in boiling water for a few seconds, skin and chop and add to the vegetables along with the stock and the pasta.

3 Simmer all together for about 10 minutes, until the pasta is cooked. Season the soup with salt and pepper.

4 Before serving garnish with basil leaves and, if desired, place a spoonful of pesto on the soup.

Comments

This recipe hasn't received any comments yet.