Minestra di Verdure

🛒 Ingredients

• Olive oil 3 g · 27 kcal
• Onion 20 g · 8 kcal
• Carrot 20 g · 8 kcal
• Celery stalk 13 g · 2 kcal
• Garlic clove 3 g · 4 kcal
• Zucchini 33 g · 5 kcal
• Potato 33 g · 25 kcal
• Canned crushed tomatoes 47 g · 9 kcal
• Canned cannellini beans, drained 40 g · 40 kcal
• Kale, chopped 20 g · 10 kcal
• Small pasta (e.g., ditalini or orzo) 13 g · 46 kcal
• Vegetable broth 133 g · 7 kcal

👨‍🍳 Instructions

1. Chop the onion, carrots, celery, zucchini, and potatoes into small, uniform pieces. Mince the garlic and roughly chop the kale.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Stir in the zucchini, potatoes, crushed tomatoes, and cannellini beans.
4. Pour in the vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
5. Add the small pasta and chopped kale to the soup. Continue to cook, uncovered, for another 8-10 minutes, or until the pasta is al dente and the kale is tender.
6. Season the minestra with salt and black pepper to taste. Serve hot, optionally garnished with a drizzle of fresh olive oil or a sprinkle of grated Parmesan cheese (if not strictly vegan).