Light Italian Minestrone Soup

Light Italian Minestrone Soup

Ingredients

Serves 6

4 tablespoons olive oil

1 large onion, finely chopped

2 medium carrots, peeled and diced

1 celery stalk, diced

4 garlic cloves, minced

5 thyme sprigs

2 teaspoon fine grain salt

4 cups / 1 l water

1 small leek, diced

½ lb / 225 gr green beans, cut into 1-inch lengths (I used frozen ones and broke them in half)

2 medium zucchini, diced

2 medium tomatoes, peeled, seeded, and chopped (or 1 small can diced tomatoes)

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh parsley

¼ teaspoon ground black pepper (adjust to taste)

Directions

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onion, carrots, and celery, and saute’ for 15 minutes, or until onion is translucent.

Add garlic, thyme, and salt, and saute’ for 5 minutes longer, until fragrant.

Add water and bring to a boil. Reduce to a simmer, add leek and green beans and cook for 5 minutes.

Add zucchini, tomatoes, basil, parsley, and black pepper.

Cook for 15 minutes.

Take a taste and adjust seasoning if needed.

Cook for further 5 minutes, until vegetables are tender and soup has thickened.

Serve warm!