Minestrone soup is a classic Italian dish that is loved for its hearty and comforting flavors. The soup is made with a variety of vegetables, beans, and pasta, and it’s perfect for cold winter days when you crave something warm and filling. This recipe for minestrone soup with zucchini, corn, , and broken pasta is a delicious and easy-to-make version of the traditional dish that is sure to please your taste buds.

To make this soup, you will need the following ingredients:

– 2 tablespoons of olive oil.
– 1 large onion, chopped.
– 4 cloves of garlic, chopped.
– 2 stalks of celery, chopped.
– 2 medium carrots, chopped.
– 1 large zucchini, chopped.
– 1 cup of frozen corn.
– 1 head of escarole, chopped.
– 1 can of cannellini beans, drained and rinsed.
– 4 cups of vegetable broth.
– 1 can of diced tomatoes.
– ½ cup of broken pasta.
– 1 teaspoon of dried basil.
– 1 teaspoon of dried oregano.
– Salt and pepper to taste.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots, and sauté for about 5 minutes, or until the vegetables are slightly softened.

2. Add the zucchini and corn, and cook for an additional 3-4 minutes.

3. Add the chopped escarole and cannellini beans, and stir to combine.

4. Pour in the vegetable broth and diced tomatoes, and season with the dried basil, oregano, salt, and pepper.

5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.

6. Add the broken pasta to the pot and let it cook for 10-12 minutes, or until it is al dente.

7. Taste the soup and adjust the seasoning as needed.

8. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

This recipe for minestrone soup with zucchini, corn, escarole, and broken pasta is a great way to incorporate more vegetables into your diet. The zucchini and corn add sweetness to the soup, while the escarole and cannellini beans provide a good source of fiber and protein. The broken pasta adds a nice texture and makes the soup more filling.

You can customize this recipe by using different vegetables, such as kale, spinach, or green beans, or by adding chicken or turkey for extra protein. You can also make a big batch of this soup and it for later. Simply let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, simply thaw the soup in the refrigerator overnight, then heat it up on the stove or in the microwave.

In conclusion, this recipe for minestrone soup with zucchini, corn, escarole, and broken pasta is a delicious and healthy meal that is perfect for any time of the year. It’s easy to make, versatile, and packed with flavor and nutrients. Give it a try and enjoy a bowl of comfort and warmth!

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