Filled minestrone soup with pasta
A delicious Italian style filled minestrone soup with pasta. With lots of fresh tomatoes, vegetables and pasta. Vegetarian and great for lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced thin
- 2 cloves garlic sliced thin
- 400 grams tomatoes fresh, washed, deseeded and cut in cubes
- 1 liter vegetable broth
- 50 gram fusilli
- 1 carrot sliced 1 cm thick
- 50 gram Parmesan cheese and extra for garnish
- 2 sticks celery in small rings
- 1 zucchini sliced in cubes ½ x ½ cm
- salt and pepper at taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Pour the oil in a soup pan and heat on high heat.
- Add the onion and bake on medium heat until translucent.
- Add the garlic and stir-fry 30 seconds.
- Turn the heat low add the tomatoes and bake (with the pan covered) for 1 minute.
- Pour in the broth and bring to a boil.
- Let it simmer for 5 minutes.
- Add the fusilli, carrot, Parmesan cheese and celery and simmer for 5 minutes.
- Add the zucchini and simmer for another 5 minutes on low heat.
- Add salt and pepper to taste.
- Serve (serve with fresh Parmesan cheese which can be added at taste)
Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1238mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4199IU | Vitamin C: 26mg | Iron: 1mg
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