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!