Begin the preparation of the Minestrone Soup by slicing the onion in thin slices (max 1cm), peel off and cut in small, tiny pieces one of the carrots and then clean the cauliflower with running water.
1 Onion, 3 pieces Carrots
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
2 tbsp Olive oil, 3 pieces Carrots, 1 Onion
Add zucchini, potato, and beans. Cook for 5 more minutes.
3 pieces Carrots, 2 pieces Zucchinis, 3 pieces Potatoes, 1/2 bunch Cauliflower
Stir in diced tomatoes, vegetable broth, oregano, and thyme. Bring to a boil, then reduce to a simmer for 20 minutes.
5 g Rosemary, 5 g Oregano
Add pasta and beans. Cook for 8–10 minutes until pasta is al dente.
300 g Pasta
Season with salt and pepper. Garnish with parsley and Parmesan (if desired). Serve hot. Buon Appetito! 10 g Fresh Parsley
