Minestrone Soup with Parmesan Flakes

Minestrone Soup with Parmesan Flakes

The Parmesan punch in this classic soup will make it a must have for the coming winter months!

Servings: 4

Preparation Time: 5 minutes

5 tbs. olive oil
1 onion, diced
2 carrots, diced
2 stalks of celery, thinly chopped
2 garlic cloves, thinly chopped
2 zucchinis, diced
120 grams canned dark red kidney beans
1 tbs. tomato paste
2 poached tomatoes, peeled and cut into cubes
1.5 liters (6 cups) vegetable stock
Salt and pepper to taste
140 grams spaghetti, cut into 3rds
2 tbs. parsley
80 grams Tnuva Parmesan Chunk, grated

1.Heat the oil in a large soup pot.
2.Add the onion, carrot, and celery and fry, stirring until the vegetables are slightly soft.
3.Add the garlic, zucchini, beans, tomato paste and fresh tomatoes and braise for another 4 minutes.
4.Add the vegetable stock and season with salt and pepper. Boil and then reduce the flame to a medium flame, and cook for an hour and a half.
5.Add the spaghetti and the parsley and cook for another 15 minutes.
6.Pour the soup into bowls, sprinkle with parmesan flakes, and serve hot – with your bread of choice (garlic bread is a delicious option).

Tnuva Products used in this recipe: