Minestrone

Ingredients

• ½ medium leek
• 2 tablespoons olive oil
• ¼ medium zucchini
• 1 stalk green garlic
• A pinch of salt (about ⅛ teaspoon)
• A pinch of brown sugar (optional)
• 1 ripe tomato
• ¾ cup frozen or jarred mixed vegetables (drained)
• ½ cup cooked pinto beans (drained)
• ½ cup soup pasta
• 2 tablespoons Spanish tomato sauce (tomate frito)
• ½ vegetable bouillon cube
• 1 bay leaf
• 3 cups water
• 1 leaf red (or green) Swiss chard

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of red kidney beans
• What to use instead of zucchini
• What to use instead of leek
• What to use instead of tomatoes
• What to use instead of Spanish tomato sauce (tomate frito)

Instructions

1. Wash the leek, cut it into medium pieces and cook it gently in a pot with the oil over medium heat until soft.
2. Cut the zucchini into medium pieces and add it. Finely chop the green garlic and add it. Add the salt and, if you like, the sugar.
3. Chop the tomato and add it to the pot, stirring well.
4. Add the mixed vegetables, beans, pasta, tomato sauce, bouillon, bay leaf and water and turn the heat to high. When it comes to a boil, simmer over medium-low heat for about 12 minutes, until the pasta is tender.
5. Wash the chard leaf and cut it into medium pieces. When the pasta is tender, add it, stir and let everything boil together for 1 more minute.
6. Serve hot.

Nutrition facts

Approximate, per serving (about 349 g). Calculated with data from USDA FoodData Central.