Vegetarian Minestrone with Potatoes, Beans and Pasta

Ingredients

• 200 g canned white beans
• 0.5 Zucchini
• 1 onion
• 2 stalks celery
• 200 g carrots
• 4 tomatoes
• 250 g Potatoes
• 2 tbsp butter
• 150 g pasta (e.g., shell pasta)
• 1 Garlic clove
• Salt
• freshly ground pepper
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped basil
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Dice the onion finely. Wash and slice the celery into rings. Peel and dice the carrots and potatoes.

2. 2.

   Wash the zucchini and cut it crosswise into slices. Remove the stem ends of the tomatoes. Briefly blanch the tomatoes, peel, core, and dice them.

3. 3.

   Sauté the onion in butter until translucent. Add the celery, carrots, and potatoes and sauté for 5 minutes. Add the tomatoes and continue to sauté for another 5 minutes. Pour in 1.5 L water and bring to a boil. Cover and simmer on low heat for one hour.

4. 4.

   Bring the soup back to a boil, add the pasta and beans, and stir well. Once it boils again, reduce the heat. Continue cooking with occasional stirring until the pasta is just tender. Season the soup. Chop the garlic and sprinkle over the soup with the herbs and Parmesan.