Minestrone with courgette

Summer minestrone is lighter than its winter counterparts. The delicate flavour of courgette dominates, which shouldn't be overpowered by overly strong spices. This soup is best when the vegetables are still just crisp, not boiled to mush.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pot

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery

Instructions

1

Prepare a base: sauté the onion, garlic, carrots, and celery in oil.

Tip: Slow frying (sweating) brings out the sugars from the vegetables.
2

Add the potato, green beans, tomatoes, and stock. Cook for 10 minutes.

Tip: Cook with the lid on so valuable liquid doesn't evaporate.
3

Add the diced courgette, beans, and pasta. Cook until ready (approx. 10 minutes).

Tip: The courgette will be just right in 10 minutes: soft, but not mushy.
4

Season and sprinkle with parsley.

Tip: You can chop the parsley stalks into the soup at the beginning, and use the leaves at the end.

Recipe FAQ

Why is the courgette bitter?
It happens rarely, but if it does, unfortunately it can't be saved. Taste the raw ends before cooking!

Ingredients

  • 1 onion
  • 2 carrots
  • 2 sticks celery
  • 2 cloves garlic
  • 2 courgettes (medium)
  • 2 potatoes
  • 150 g green beans
  • 200 g tinned white beans
  • 400 g tinned tomatoes
  • 1 l vegetable stock
  • 100 g pasta
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 bunch fresh parsley