Seasonal minestrone is a soup with fresh vegetables, perfect for the coldest days. Its origins are ancient, dating back to Roman times, and over time it has become one of the symbolic dishes of Italian cuisine.
Boil the beans and halfway through cooking add the potato wedges, the chopped green beans, the sliced zucchini and the dried mushrooms, previously soaked and squeezed dry
Season with three tablespoons of oil and cook until done
When the beans are tender, add the ditalini pasta and the zucchini cut into rounds
Cook for 15 minutes
Meanwhile, in a small saucepan, heat two tablespoons of oil with a clove of garlic; add three peeled and chopped tomatoes and a pinch of tomato paste, salt and pepper
Let it flavor for 10-15 minutes and add this sauté to the minestrone
Stir and serve
Wine pairings: Bardolino DOC, Colli Del Trasimeno DOC, Alezio Rosato DOC
Frying Pan
Pot
Knife
Cutting Board
Wooden Spoon
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian recipe
Italia
| Energy (kcal) | 76.01 |
| Carbohydrates (g) | 13.61 |
| of which Sugars (g) | 2.18 |
| Fat (g) | 0.36 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 3.61 |
| Fiber (g) | 3.06 |
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