Here’s another take on minestrone soup, but with carrot instead of tomato. Is it still a minestrone then? I don’t know, but you should try this comforting soup for sure!
Ingredients list for the minestrone soup recipe
- Carrots
- Leek
- Frozen peas
- Onion
- Parsley (chopped)
- Coarse salt
- Pepper
- Macaroni
- Vegetable broth cube
How to make Minestrone soup
- Prep & sauté – Dice carrots, slice leek and onion, sauté all vegetables in olive oil for 5 min.
- Cook the soup base – Add broth cube, boiling water, and simmer 20 min.
- Finish & serve – Stir in pasta, parsley, salt, and pepper; cook 10 min until pasta is done. Adjust seasoning and serve hot.
Minestrone soup
Using carrot instead of tomato, we are not quite sure it is still a minestrone, but you have to try this comforting soup!
- 4 carrots
- 1 leek
- 3 1/2 ounces (100g) frozen peas
- 1 onion
- 2 tablespoons chopped parsley
- 1 tablespoon coarse salt
- Pepper
- 4 1/4 ounces (120g) macaroni
- 1 cube of vegetable broth
Instructions
- Peel the carrots and cut them into small cubes.
- Wash the leek and cut them into slices.
- Slice the onion.
- Put all the vegetables in a chef pan with a little olive oil and fry for 5 min.
- Add the cube stock and pour boiling water to cover vegetables.
- Stir and cook for 20 minutes.
- Then add the pasta, parsley, salt and pepper and cook about 10 minutes, until pasta is cooked.
- Add water if necessary. Taste and adjust the seasoning.
- Serve hot immediately.
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