English50 min
Minestrone
Vegetables, beans, and a little pasta. Better the next day.
by North Pantry
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
226
Calories
1,353 kcal in this batch
Protein
10.1 g
Fat
6.5 g
Carbs
32.9 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Pasta
Brown rice or corn pasta · 1:1. Pull it a minute early. It turns mushy if it sits in the sauce.
Zucchini ribbons · a generous pile. Salt and drain them first or the sauce goes watery.
Method
- 1
Soften onion, carrot, and celery in the oil for ten unhurried minutes.
- 2
Garlic, then tomato. One minute.
- 3
Broth, diced zucchini, and beans. Salt. Simmer 15 minutes.
- 4
Pasta in. Cook until it has a bite.
- 5
Parmesan in the bowl, not in the pot if you want to keep it.
Cook's notes
Parmesan goes on at the table. In the fridge the pasta drinks the broth: loosen it with a ladle of water.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
5 from 1
Ratings are part of Savor+.
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