Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta but it can be made vegan or gluten-free if desired. This classic minestrone soup recipe is healthy, easy to make, and tastes incredible.
3-4fresh basil leaves or coriander, for garnishing (optional)
Freshly grated Parmesan, for garnishing (optional)
Instructions
Wash the vegetables (onion, garlic, celery, carrots, zucchini, potato, eggplant, tomatoes), then cut them into dice of the same size;
In a heavy saucepan, add olive oil over medium heat.
Add the onion, garlic, carrots, and celery. Cook for 2-3 minutes.
Add all the other vegetables except for the tomatoes and cook for another 2-3 minutes.
Add diced tomatoes, tomato paste and 4 cups of lukewarm vegetable broth and bring to a boil.
Cook for 15 minutes. If the soup is too thick you can add 1-2 cups of water.
Tie the sprigs of thyme and marjoram with a string to create an aromatic bunch Add the spaghetti, salt, black pepper, and the bunch of thyme and marjoram.Cook for 8-10 minutes and turn the heat down.
Once the soup is ready leave it to cool for a good half hour, sprinkle with a pinch of Parmesan, fresh basil or coriander, and olive oil.