Minestrone with Whole Wheat Bread

Name: Minestrone with Whole Wheat Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Europe, Italian, First Courses
Ingredients: 600 g white giant beans (canned); 250 g passata; 2 small zucchini (cut into small cubes); 2 onions (finely chopped); 2 carrots (cut into small cubes); 2 garlic cloves (peeled and crushed); 4 tomatoes; 600 ml vegetable stock (or beef stock if desired); Salt; black pepper (freshly ground); basil (chopped, optional); fresh grated Parmesan; extra‑virgin olive oil

Prep: 15min

| Servings: 4 | Cook: 20min

Minestrone with whole wheat bread is a recipe featuring fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g white giant beans (canned)
250 g passata
2 small zucchini (cut into small cubes)
2 onions (finely chopped)
2 carrots (cut into small cubes)
2 garlic cloves (peeled and crushed)
4 tomatoes
600 ml vegetable stock (or beef stock if desired)
Salt
black pepper (freshly ground)
basil (chopped, optional)
fresh grated Parmesan
extra‑virgin olive oil

Instructions

1.
Heat 2 tablespoons of oil in a pot and sauté onions, carrots, zucchini, and garlic over low heat for about 2–3 minutes while stirring.
2.
Add the passata and let it reduce slightly on very gentle heat before adding the vegetable stock. Bring to a boil, stir in the tomato cubes, and simmer gently for about 10 minutes.
3.
Stir in the drained beans and basil leaves, let them steep for about 1 minute, then season with salt and pepper. Sprinkle with Parmesan and serve. A hearty whole‑grain bread pairs well.