Prep. time: 20 minutes
Cook Time: 45 minutes
Difficulty: 3 out of 5
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, zucchini, green beans or peas, cauliflower)
1 cloves garlic, pressed or minced
½ teaspoon oregano
½ teaspoon dried thyme
2 cups tomato puree,
4 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup small shell italian shape pasta (Ditalini,stelline) or rice
1 cup of dry cannellini beans, previously soak in the water overnight
2 cups baby bietola
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)
Warm 3 tablespoons of the olive oil in a large cooking pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the tomato puree and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Cook for 15 minutes, then remove the lid and add the pasta(rice), beans and bietola. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente (or rice) and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Add salt and pepper. Garnish bowls of soup with grated Parmesan, if you’d like.
Chef tips: This minestrone soup recipe is healthy, fast and easy to make, and tastes incredible.
Check more recipes from: Chef Gianluca Deiana Abis