Minestrone Soup with Fresh Parsley & Parmesan
- Vegetarian
- Low Calorie
- Italian
- Soup
- Contains Dairy
A delightful blend of fresh vegetables simmered in a rich broth, accentuated by the aroma of parsley and the creamy touch of parmesan. Perfect with a side of crusty bread.
Follow the recipe steps below or or View in App
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Step 1
Prepare the vegetables by finely chopping the brown onion, garlic, red capsicum, carrot, celery, and zucchini. Grate the parmesan cheese and chop the fresh parsley. Set aside.
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Step 2
Dissolve vegetable stock cube in 450-500ml of boiling water per person, according to the number of servings required. Ensure the stock is well mixed and set aside.
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Step 3
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and saute until they begin to soften, about 2-3 minutes.
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Step 4
Add the chopped red capsicum, carrot, celery, and zucchini to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
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Step 5
Pour in the vegetable stock and add the chopped tomatoes and cannellini beans to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, allowing the flavors to meld.
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Step 6
Bring a separate pot of water to the boil. Add the rice vermicelli noodles, and cook for 2-3 minutes or until tender. Drain and rinse under cold water to prevent sticking.
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Step 7
Once the soup has finished cooking, add the cooked rice vermicelli noodles to the pot, and stir to combine. Allow the soup to heat through for an additional 2-3 minutes.
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Step 8
Serve the minestrone soup in bowls, garnished with the grated parmesan cheese and chopped fresh parsley. Accompany with a side of crusty bread if desired.
Pantry Ingredients
Reviews
Aleya Al Hammadi
it was good