Hearty Minestrone Soup with Parmesan
A chunky Italian vegetable soup with zucchini, carrots, white beans and small pasta in a tomato broth, finished with basil and a shower of Parmesan.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Minestrone thickens as it sits because the pasta keeps absorbing broth, so add a splash of water when reheating. For leftovers, cook the pasta separately and add it to each bowl.
Method
-
Heat the olive oil in a large pot over medium heat. Add the carrots and celery and cook for , until starting to soften.
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Add the zucchini and tomato paste and cook for , stirring, until the paste darkens slightly.
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Pour in the diced tomatoes and water. Add the Parmesan rind, oregano, salt and pepper. Bring to a boil, then simmer for .
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Stir in the beans and pasta. Cook for , until the pasta is just tender.
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Add the kale and cook for , until wilted. Remove the Parmesan rind.
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Stir in the basil, taste and adjust the salt. Serve topped with plenty of grated Parmesan.
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