Seasonal minestrone is a soup with fresh vegetables, perfect for colder days. Its origin is very ancient, dating back to Roman times, and it has become one of the symbol dishes of Italian cuisine over time.
Boil the beans and halfway through cooking add the potatoes cut into wedges, the green beans cut into pieces, the zucchini sliced into rounds, and the dried mushrooms that have been previously soaked and squeezed
Season with three tablespoons of oil and cook until done
When the beans are tender, add the ditalini pasta and the zucchini sliced into rounds
Cook for 15 minutes
Meanwhile, heat two tablespoons of oil in a small saucepan with a clove of garlic, add three peeled and chopped tomatoes and a pinch of tomato paste, salt, and pepper
Sauté for 10-15 minutes and add this sauté to the minestrone
Stir and serve
Accompanying wines: Bardolino DOC, Colli Del Trasimeno DOC, Alezio Rosato DOC
Frying Pan
Pot
Knife
Cutting Board
Wooden Spoon
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian recipe
Italy
| Energy (kcal) | 113.23 |
| Carbohydrates (g) | 13.54 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 4.65 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 3.66 |
| Fiber (g) | 2.95 |
