Hearty Soup with Vegetables, Legumes, and Pasta
Minestrone is one of the most famous soups in Italian cuisine. It combines fresh vegetables, legumes, herbs, and pasta to create an aromatic, filling meal.
Depending on the region and season, minestrone is prepared differently – which is exactly what makes it so versatile. In this version, colorful beans, vegetables, and small pasta make for a particularly hearty and filling soup that's perfect for the whole family.
Ingredients (for approx. 4–6 servings)
300 g colorful legume mix
(e.g., kidney beans, white beans, peas)
2 tbsp wheat berries
2 tbsp brown rice
1.5 liters of water for soaking
4 tbsp olive oil
1 large red onion
1 clove garlic
1 large carrot
1 large tomato
1 liter vegetable broth
150 g small pasta (e.g., conchiglie)
1 sprig thyme
1 sprig oregano
2 tbsp parsley (fresh or frozen)
Optional for serving:
freshly grated Parmesan and white bread
Preparation
1. Prepare the legumes
The day before, soak the legumes, wheat berries, and brown rice overnight in a large bowl with plenty of water.
The next day, drain the soaking water and cook the mixture in fresh water for about 40–60 minutes until tender.
Then drain and set aside.
2. Prepare the vegetables
Peel and finely dice the onion.
Finely chop or press the garlic.
Wash the carrot and tomato and cut them into small cubes.
3. Sauté the soup base
Heat olive oil in a large pot or cocotte.
Sauté the onion and garlic over medium heat until translucent.
Add the carrot and tomato and sauté everything for about 3–4 minutes.
4. Cook the soup
Add the pre-cooked legume-grain mixture to the pot.
Pour in the vegetable broth and stir everything well.
Let the soup simmer gently for about 10 minutes.
5. Add pasta and herbs
Add the pasta to the soup and cook for about 8–10 minutes until al dente.
Finely chop the thyme, oregano, and parsley and add just before serving.
Season with salt and pepper.
Serving
Serve the minestrone hot.
Optionally, enjoy with freshly grated Parmesan and crusty white bread.
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