Italian Bean Minestrone with Basil

A creamy Italian bean soup with vegetables, tomatoes and fresh basil. The white beans make it filling and rich in protein, so it works as a complete main course.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Carrot
• 1 pc Celery stalk
• 1 pc Zucchini
• 1 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 can Chopped tomatoes
• 2 can White beans, drained
• 1 pc Vegetable stock cube
• 750 ml Water
• 80 g Ditalini or small durum wheat pasta
• 1 bunch Basil
• Salt
• Pepper

Method

1. Finely dice the onion and garlic. Cut the carrot and celery into small cubes, and dice the zucchini as well.
2. Heat the olive oil in a large pot and sweat the onion, garlic, carrot and celery over medium heat for 5 minutes.
3. Stir in the tomato paste and toast for 1 minute, until it smells fragrant.
4. Add the chopped tomatoes, zucchini, vegetable stock cube and water, and bring to a boil.
5. Simmer the soup over low heat for about 10 minutes, then add the pasta and cook for another 8 to 10 minutes, until al dente.
6. Rinse the white beans, drain them and stir them in with the basil leaves during the last 3 minutes. Season with salt and pepper and serve hot.