Classic Minestrone with Fresh Root Vegetables - Simple & Hearty
A classic minestrone with plenty of root vegetables, white beans, and small pasta is the perfect comfort food for cold days. As a little cat with a big preference for Italian classics, I love how the flavors of fresh vegetables come together in this hearty soup. This minestrone is quick to make, incredibly healthy, and completely free of processed products. By using crunchy carrots, celery, and aromatic tomatoes, you create a flavor explosion that warms you from the inside out. Whether for a light lunch or a cozy dinner – this vegetarian soup impresses with its freshness and the combination of fiber-rich beans and delicate pasta. Grab your wooden spoon and let’s get started, because homemade simply tastes best. The best part? You can vary the vegetables according to your taste, as long as you keep it fresh. This aromatic vegetable soup is a true classic of Italian cuisine that shouldn't be missing from any recipe collection. I promise you, the aroma that wafts through your kitchen while it simmers is absolutely irresistible and will delight not only you, but also your hungry guests. Cook it now and enjoy!
Ingredients
Preparation
First, finely dice the carrot (1), the celery stalk (1), the onion (1), and the garlic clove (1) – this provides a great base for the soup!
Heat the olive oil (1 tbsp) in a pot and gently sauté the chopped vegetables until everything smells wonderful.
Chop the tomato (2) and add it to the pot.
Pour in the vegetable broth (500 ml) and let everything simmer over medium heat for about 10 minutes.
Now add the white beans (150 g) and the small pasta (50 g) to the soup.
Let the mixture simmer again until the pasta is al dente – make sure they don't get too soft!
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