Vegetable Minestrone with peas

Name: Vegetable Minestrone with peas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: italian
Ingredients: 25 ml olive oil; 100 g onion; 120 g carrots; 100 g celery; 8 g garlic; 4 g salt; 1 g black pepper; 1100 ml water; 250 g potatoes; 200 g courgette; 200 g fully cooked white beans; 200 g tomatoes; 120 g green peas

Vegetable Minestrone with peas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

25 ml olive oil
100 g onion
120 g carrots
100 g celery
8 g garlic
4 g salt
1 g black pepper
1100 ml water
250 g potatoes
200 g courgette
200 g fully cooked white beans
200 g tomatoes
120 g green peas

Prepare the main vegetables in 1 cm pieces; chop onion, celery and garlic. Use fresh or frozen peas.
Heat oil and soften onion, celery and carrots for 6 minutes. Add garlic and stir for 30 seconds.
Add the main soup ingredients, variation ingredient, water, salt and pepper. Bring to a boil, cover and simmer for 25–30 minutes; stir occasionally.
Continue until all vegetables and any dried lentils are fully tender. Add hot water if needed, divide into four portions and serve. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Vegan Feast Catering — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Vegetable_Minestrone_(3383467369).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Vegetable minestrone illustration; vegetable selection and proportions differ.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Vegetable Minestrone.