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Le Chaudron recipe

Minestrone légumes haricots

Vegetable and bean minestrone

⏱ 40 minServes 6Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1onion
  • 2carrots
  • 2 sprigscelery
  • 1zucchini
  • 200 g (7 oz)cooked white beans
  • 200 g (7 oz)tomatoes, chopped
  • 60 g (2 oz)small pasta
  • 1.5 L (6¼ cups)vegetable stock
  • 2 clovesgarlic
  • 1 tbspolive oil
  • 30 g (1 oz)grated Parmesan
  • 1 tbspchopped basil
  • 1 onion
  • 2 carrots
  • 2 sprigs celery
  • 1 zucchini
  • 200 g (7 oz) cooked white beans
  • 200 g (7 oz) tomatoes, chopped
  • 60 g (2 oz) small pasta
  • 1.5 L (6¼ cups) vegetable stock
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 30 g (1 oz) grated Parmesan
  • 1 tbsp chopped basil
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot or Dutch oven1 chef’s knife1 cutting board1 vegetable peeler1 wooden spoon6 soup bowls

03 — Method

  1. Peel and cut the onion, carrots, celery and zucchini into even 5 mm (¼ in) dice.
  2. Heat the olive oil in a large pot and sweat the onion over medium heat for 5 minutes.
  3. Add the carrots and celery and cook for 5 minutes, stirring.
  4. Add the chopped garlic and zucchini and cook for 3 minutes, stirring.
  5. Add the chopped tomatoes and hot vegetable stock, bring to a simmer, then lower the heat.
  6. Cook uncovered for 20 minutes, then adjust the seasoning.
  7. Add the drained white beans and pasta and cook 10 minutes more until the pasta is al dente.
  8. Serve in bowls topped with chopped basil and grated Parmesan. It's even better reheated the next day.

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CategorySpecial diets