Minestrone meal soup

I didn’t make a meal soup for quite some time already. But then I saw this recipe from thechunkychef, and put it immediately on my to do list. Packed with vegetables and vitamins, a fantastic range of flavors, well seasoned and very nutritious. And easy to make: cut vegetables, simmer, finish, finished.

Ingredients:

• 2 yellow onions
• 4 cloves of garlic
• 4 bay leaves
• 200 grams of carrots
• 200 grams of celery
• 200 grams of beans
• 1 courgette
• 1 can of tomato pieces
• 2 tablespoons of tomato paste
• 1.2 liters of vegetable stock
• 1 can of red beans
• 1 can of white beans
• 150 grams of pasta
• 100 grams of young spinach
• herbs: pepper, salt, chili powder, cayenne pepper

Method:

• Cut the onion and the garlic fine.
• Heat olive oil in a large pot and add the onion and garlic.
• Add the vegetable stock, the tin of tomatoes and the tomato puree. Let it warm up on medium heat.
• Cut the carrots, celery and beans into medium sized pieces and add them to the stock.
• Also add the bay leaves.
• Open the cans with the beans, and let them drain. Then add them to the stock.
• Let everything simmer for 1.5 hours on a low heat.
• In the meantime season with pepper, salt, cayenne pepper and chili powder to taste.
• Chop the zucchini and the spinach finely.
• Add the zucchini and pasta to the soup after 1.5 hours. Simmer for 30 minutes.
• Add the spinach 5 minutes before serving.
• Pour the soup into deep plates. You can also add a piece of French bread if you want.

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