RECIPE 11 · SOUPS
Vegetable minestrone
Minestrone is a generous way to bring vegetables, beans and a little pasta into one pot. This version uses familiar vegetables and a tomato broth, with the greens added at the end to keep their colour.
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A richer beginning.
The paste deepens the broth while letting the vegetables remain the centre of the dish. Dice them to a similar size so each spoonful feels balanced.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves / makes
- 6
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
3 tbsp Ace Sabbah double-concentrated tomato paste
1 tsp dried oregano
400 g canned chopped tomatoes
1.2 litres low-sodium vegetable stock
1 × 400 g can cannellini beans, drained and rinsed
1 courgette, diced
100 g small dried pasta
100 g baby spinach
½ tsp fine salt, or to taste
¼ tsp black pepper
Method
Start the vegetables
Heat the oil in a large pot. Cook the onion, carrots and celery over medium heat for 8 minutes. Add garlic for 30 seconds.
Build the broth
Stir in the paste and oregano for 2 minutes. Add the chopped tomatoes, stock and beans. Bring to a simmer and cook for 12 minutes.
Add the pasta
Add the courgette and pasta. Simmer for the pasta packet’s recommended time, usually 8–12 minutes, until both are tender. Stir occasionally.
Finish
Fold in the spinach and cook for 2 minutes. Add the salt and pepper. If the pasta has absorbed too much broth, add a little hot water and adjust seasoning.
At the stove
For a make-ahead pot, cook the pasta separately and add it when serving so it does not absorb all the broth.
At the table
Serve with crusty bread and grated hard cheese if desired.