Vegetable and pasta soup

Vegetable and pasta soup

Minestrone di verdure

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This version of minestrone is influenced by those served in Lombardy and Liguria, but you will find similar soups – and some surprisingly different kinds – throughout the country. Most minestroni use bits and pieces of vegetables left in the fridge, such as courgette, aubergine, carrot, celery, cabbage, quartered Brussels sprouts, etc. You could add some potatoes as well, to add thickness.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 garlic clove, peeled and finely chopped
1 onion, peeled and finely chopped
2 litres Chicken stock
or 2 litres Beef stock
1kg vegetables, prepared and cubed
150g dried tubettini pasta
1 x 400g can borlotti beans, drained
3 tablespoons Pesto
salt and pepper, to taste
40g parmesan, freshly grated

Method

  1. Put the oil in a pan and fry the garlic and onion for a few minutes. Add the stock and prepared vegetables, and cook for about 12 minutes. Add the pasta and drained beans, and cook until tender, about another 6–7 minutes, then remove from the heat.
  2. Mix in the pesto and salt and pepper to taste, and heat very gently. Serve straightaway, sprinkled with Parmesan.

Alternatives

  • If you don’t want to have a vegetable-only soup, you could add some Parma ham, prosciutto, cooked ham or bacon chunks. You could also use rice instead of pasta, or any other shape of pasta.
Tags:
Antonio
Carluccio
pasta
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