Neapolitan Zucchini and Basil Minestrone
Dive into the heart of Naples with this vibrant and nutritious Neapolitan Zucchini and Basil Minestrone. This comforting soup is a medley of fresh vegetables, aromatic basil, and al dente pasta, perfectly embodying the essence of Mediterranean cuisine.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tbsp extra virgin olive oil 30ml
- 1 medium onion, diced 150g
- 2 cloves garlic, minced 10g
- 2 medium zucchinis, diced about 500g
- 1 large carrot, peeled and diced about 150g
- 1 stalk celery, diced about 64g
- 1 can diced tomatoes 14.5 ounces or 411g
- 4 cups vegetable broth 960ml
- 1 cup water 240ml
- 1 tsp salt 5g
- 1/2 tsp freshly ground black pepper 1g
- 1 tsp dried oregano 1g
- 1 bay leaf
- 1 cup small pasta shapes 100g
- 1 cup fresh basil leaves, chopped about 40g
- Grated Parmesan cheese, for serving optional
- 1/2 cup fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced zucchinis, carrot, and celery to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables start to soften.
- Pour in the can of diced tomatoes (with juices), vegetable broth, and water. Stir in the salt, black pepper, dried oregano, and bay leaf. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and let cook for 15 minutes, allowing the flavors to meld together.
- Add the small pasta shapes to the pot and continue to simmer until the pasta is cooked al dente, about 10 minutes.
- Remove the bay leaf and adjust seasoning if necessary. Stir in the fresh basil leaves just before serving.
- Ladle the minestrone into bowls and, if desired, top with grated Parmesan cheese and a sprinkle of chopped parsley.
Notes
For a gluten-free version, use your favorite gluten-free pasta.
You can store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
Feel free to add other vegetables such as spinach or kale for an extra nutritional boost.