Minestrone (The Best)
Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but…
Instructions
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1
In a pot over medium-high heat, cook the onion, carrot and celery in the oil for 8 minutes or until translucent. Season with salt.
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2
Add the zucchini and garlic to the pot. Continue to cook for 5 minutes or until the zucchini is lightly browned. Add the remaining ingredients except for the pasta and grated Parmesan. Season with salt and pepper. Bring to a boil. Simmer for 45 minutes or until the vegetables are tender and the soup has thickened slightly.
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3
Meanwhile, in a second pot of salted boiling water, cook the pasta until tender (see note). Drain.
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4
Add the pasta to the soup. Remove and compost the bay leaves and Parmesan rind. Adjust the seasoning.
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5
Serve the soup in bowls. Drizzle with oil and sprinkle with the grated Parmesan. Serve with basil pesto or bread, if desired.
Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but all variations have one thing in common: They’re generously loaded with vegetables and beans in a rich, flavourful broth.
