Hearty Minestrone Soup
Servings: 6
EQUIPMENT
- Pot with a lid / Dutch Oven / Crockpot / Instant Pot
INGREDIENTS
- 2 onions, chopped
- 1 zucchini, chopped
- 2 carrots, chopped
- 1 cup pumpkin, diced
- 3 celery sticks with the leaves, chopped
- 2 tomatoes, peeled and chopped
- 1 cup crushed tomatoes
- ½ bunch parsley/cilantro, chopped (optional)
- 4 heaping tablespoons tomato paste
- 1 heaping tablespoon salt
- ½ teaspoon ground black pepper
- 7 ounces/200 grams pasta/noodles
- 4 tablespoons olive oil
- 3 quarts/3 liters boiling water or vegetable stock/broth
INSTRUCTIONS
- Heat up the oil in a pot and fry the onions until golden. Add the tomatoes and fry for a minute. Add the rest of the vegetables and mix well. Add the spices, tomato paste and crushed tomatoes and fry for 5 minutes.
- Pour in the boiling water and cook over high heat for 10 minutes. Lower the heat to medium-low, cover with a lid and cook for an hour.
- Raise the heat to medium-high, add the pasta and cook for 12 minutes. Remove from the stovetop and add the chopped cilantro/parsley.
MY NOTES
Frequently Asked Questions
| Can I bake the soup in a Dutch oven instead of using the stovetop? Absolutely! We recommend baking your soups to get the best flavors, and the longer you bake – the better the soup will come out. Ideally, you want to bake the soup for 4-5 hours in a 300 °F (150 °C) oven. If you want to speed things up, bake at 350 °F (175 °C) for 90 minutes. |
