How to make a classic Italian soup: Minestrone, mixed vegetable soup with rice (or pasta).
Course
Main
Cuisine
Italian
Prep Time20minutes
Cook Time50minutes
Total Time1hour10minutes
Servings4
AuthorManuela Zangara
Ingredients
250gms– 8.5 oz. pumpkincubed
2medium potatoescubed
1onionroughly chopped
1stalk celerychopped
1zucchinisliced
1head of broccolichopped
125gms– 4.5 oz. whiteor Borlotti beans, tinned and rinsed
1handful baby spinach
1carrotsliced
2tbsptomato puree
Water
Salt to taste
10tbspItalian riceI use Arborio
Extra virgin olive oil
Pecorino Romanoor Parmigiano Reggiano, finely grated, to serve
Instructions
Put all the ingredients (apart from the rice and extra virgin olive oil) in a pot. Add enough water to cover the vegetables (you can add more at a later stage, if required).
Cook, uncovered, on a medium flame for 30 minutes.
Add the rice and cook for a further 15 to 20 minutes or until the rice is cooked, but still al dente.
Serve warm with a drizzle of extra virgin olive oil and grated Pecorino Romano (optional).