Minestrone

500 Pasta Dishes

https://www.cutoutandkeep.net/projects/minestrone • Posted by Aurum Press

This is the classic minestrone soup of northern Italy, for which countless recipes exist. This is my own version, made substantial by adding pasta to the vegetables and beans. In my opinion, this soup is best if not served boiling hot.

You will need

4 tbsp Olive Oil 1 l warm Vegetable Stock 1 Onion , peeled and chopped finely 2 sticks Celery , strings removed and chopped 200 g tinned borlotti Beans , drained Handful of fresh Parsley , chopped 280 g mixed green Vegetables , for example: spinach, cabbage, Swiss chard, lettuce leaves or spring greens, chopped 2 Courgette s, cubed 1 Potato , peeled and cubed 1 Carrot , scraped and cubed 200 g short stubby Pasta Salt and pepper 2 tbsp or 3 tbsp freshly grated Parmesan cheese, to serve Extra Virgin Olive Oil , to serve

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Description

This is the classic minestrone soup of northern Italy, for which countless recipes exist. This is my own version, made substantial by adding pasta to the vegetables and beans. In my opinion, this soup is best if not served boiling hot.

Instructions

1. Fry the onion and celery gently in the olive oil until soft. Add the borlotti beans and stir together thoroughly. Then add the parsley, green vegetables, courgette, potato and carrot. Fry together gently, using some of the stock to moisten. When the vegetables are all beginning to soften, pour in the beans and the rest of the stock, turn the heat down and simmer slowly for about 30 minutes, stirring regularly. Add more liquid if necessary. When the vegetables are completely soft, season to taste and add in the pasta. Cook gently until the pasta is cooked. Take off the heat, allow to stand for about 10 minutes, and then transfer to soup bowls or a tureen and serve, sprinkled with a little freshly grated Parmesan cheese and drizzled with a little extra-virgin olive oil.