Quick Vegetable Minestrone With Crusty Bread Recipe: A Warm, Comforting Bowl for Cold Evenings

This vegetable minestrone is simple, flavorful, and made with everyday ingredients.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 400 g canned tomatoes
• 1 liter stock
• 100 g small pasta
• 1 can (400 g) white beans, drained
• 4 slices crusty bread
• 1 tbsp olive oil

Instructions

1. Soften the vegetables in the oil for 6 minutes.
2. Add the tomatoes, stock, and beans, simmer for 15 minutes, then add the pasta and cook until tender.
3. Toast the bread with the olive oil until golden.
4. Taste and season the soup, then serve with crusty bread.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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