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Le Chaudron recipe
Minestrone de légumes
Vegetable minestrone
⏱ 40 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1zucchini
2carrots
1 sprigcelery
400 g (14 oz)cooked white beans
400 g (14 oz)tomatoes, chopped
3 tbspolive oil
1,2liter (1 qt) vegetable stock
1onion
- 1 zucchini
- 2 carrots
- 1 sprig celery
- 400 g (14 oz) cooked white beans
- 400 g (14 oz) tomatoes, chopped
- 3 tbsp olive oil
- 1,2 liter (1 qt) vegetable stock
- 1 onion
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the carrots and onion, then cut all the vegetables into small, even dice.
- Heat the olive oil in the saucepan and sauté the onion and celery for a few minutes, stirring often.
- Add the carrots and zucchini, cook 5 more min, then add the crushed tomatoes.
- Pour in the hot vegetable stock, bring to a boil, then lower the heat and simmer.
- Halfway through, add the drained white beans and cook 20 more min until the vegetables are tender.
- Adjust the salt and pepper and serve hot with a drizzle of raw olive oil.
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