Vegetable Minestrone Soup

Instructions

1. 1

   To prepare the vegetable minestrone, start by washing and drying the vegetables. Then, take the pumpkin and remove the outer skin with a large knife. Remove the seeds and internal filaments with a spoon. Then, cut it into slices of equal thickness and then into cubes of about 1 cm on each side.

2. 2

   Wash and trim the zucchini, cut them into slices, and then reduce them to cubes. Then take the cauliflower, cut it in half, remove the central core, and remove the florets.

3. 3

   Next, peel the outer green part of the leeks, then cut them into thin slices. Take the potatoes and peel them, cut them into slices that are not too thin. Then, cut them into cubes.

4. 4

   Proceed with the tomatoes: remove the stem and cut them into slices. Then, cut the tomatoes into cubes. Finally, prepare the ingredients for the soffritto: finely chop the onion.

5. 5

   Peel the carrots and cut them into strips, then chop them with a knife. Finely chop the celery. Finally, tie the sprigs of rosemary with the bay leaves to create an aromatic bouquet.

6. 6

   Now all the ingredients to prepare the vegetable minestrone are ready. In a large pot with a lid, pour the oil, carrots, celery, onion, and leeks and sauté gently for about ten minutes, stirring often. Once the vegetables in the soffritto are tender, add the aromatic bouquet.

7. 7

   Add the pumpkin, potatoes, and cauliflower.

8. 8

   Cover the vegetables with water, close with the lid, and cook for 25-30 minutes from the boil. After this time, add the zucchini.

9. 9

   Add the peas, tomatoes, adjust the consistency by adding water, and season with salt and pepper. Continue cooking for 5-10 minutes depending on the consistency you desire.

10. 10

    Remove the aromatic sprig. The minestrone is ready, serve with a drizzle of olive oil and a sprinkle of pepper to taste.