Minestrone Soup

1 onion (120 g) 1 leek (white part only, 100 g) 1 carrot (100 g) 1 zucchini (100 g) ½ red bell pepper (60 g) 1 small potato (120 g) 1 celery stalk (30 g) 2 garlic cloves 200 g canned chopped tomatoes 750 ml vegetable broth ½ tsp dried thyme ½ tsp dried oregano ¼ tsp weet paprika 100 g white beans (pre-cooked) 80 g small pasta (e.g., ditalini) Salt Salt 2 tbsp olive oil 2 tbsp chopped fresh parsley Juice of ½ lemon Parmesan or pecorino cheese, for serving

Dice all vegetables into small, even cubes.

In a pot, heat olive oil and sauté the onion, leek, celery, garlic, and carrot for 5–6 minutes until softened.

Add the bell pepper, potato, and zucchini. Cook for another 2–3 minutes.

Stir in the chopped tomatoes, thyme, oregano, paprika, salt, and pepper.

Add the vegetable broth and bring to a boil. Simmer until vegetables begin to soften.

Add the pasta and pre-cooked white beans. Cook for another 10 minutes.

Serve hot with lemon juice, fresh parsley, grated Parmesan or pecorino, and freshly ground pepper.

Budget Recipes