Minestrone with Green Beans and Vermicelli

Prepare all necessary ingredients for making minestrone.

Peel the carrot and slice it into thin rounds or half-rounds.

Peel the onion and finely dice it.

Wash the green beans, trim the ends. Cut the beans into smaller pieces, about 3 cm long.

Make a cross-shaped incision on the tomatoes. Pour boiling water over the tomatoes for 30-45 seconds, then drain them. Rinse the tomatoes with cold water, peel off the skin. Dice the peeled tomato flesh into small cubes.

Peel and finely chop the garlic. In a thick-bottomed pot, heat the vegetable oil and add the chopped onion and garlic. Sauté over medium heat for 2-3 minutes, stirring, until soft and translucent.

Peel the potatoes and cut them into small cubes. Add the chopped carrot and potatoes to the pot.

Add the chopped tomatoes to the pot. Stir the contents of the pot and cook over low heat for 3-4 minutes.

Pour the required amount of water into the pot with vegetables and bring to a boil.

Add the green beans to the pot. Cook over medium heat for 5-6 minutes.

Then add the vermicelli, salt, and ground black pepper.

Stir and cook for 3-4 minutes. Rinse the parsley, shake off excess water, and finely chop the leaves. Add the chopped herbs to the pot. Bring the soup to a boil and remove from heat.

Serve the minestrone with vermicelli immediately after preparation.

When serving, garnish each portion with a small amount of finely chopped parsley. Bon appétit!