Italian Hot Starter: Minestrone Soup

Although the ingredients may seem too many and complicated, the steps are simple. After peeling the onion, chop it into small pieces. After peeling the onion, finely chop the garlic that you crushed with the back of a knife.

Chop the peeled potatoes into large cubes. After removing the ends, cut the zucchini and carrots, which you have peeled or scraped as desired, to match the potatoes.

Finely chop the celery stalks and leeks that you have washed in plenty of water. Separate the cauliflower into small florets. Cut the green beans or broad beans that you have cleaned of their bones into large pieces. Separate the basil leaves.

Heat the olive oil in a deep pan. Sauté the onion, which you have chopped into small pieces, until it turns a light color.

Add the garlic and stir, then add the tomato paste. Fry for a short while.

Considering the cooking degrees, add chopped carrots, cauliflower, soaked Mexican beans, celery stalks, potatoes, zucchini, green beans and leeks into the pot, stirring occasionally.

Add enough hot chicken broth to cover the vegetables by 2-3 fingers and cook the soup mixture for 15-20 minutes.

Season with salt and freshly ground black pepper. Add finely chopped basil leaves and pasta and cook on low heat with the lid closed for 10-15 minutes.

Serve the vegetable soup, which has plenty of ingredients, with the pasta swelling and the beans softening, hot with grated parmesan cheese if desired.