Minestrone di verdure

Feel absolutely free to reduce, increase or change the variety of veggies used in my recipe below to make your own version of minestrone. Try to follow what’s seasonal and available to you when you can.

Serves: 4 // Preparation Time:  30 minutes

 Ingredients

• 200 g of pasta

• 1 onion

• 1 celery stalk

• 3 carrots

• 1 large potato

• 2 courgettes

• 1 Grana Padano rind, washed (optional)

• 1 broccoli

• ½ chilly (optional)

• 2 garlic cloves

• 1 tbsp of tomato puree

• 1 sprig of rosemary (or any other herb)

• 80 g of cooked beans

• 4 tbsp of extra virgin olive oil

• Salt and pepper to taste

• Water

Preparation

Wash and chop all the vegetables in similar sizes.

In a large saucepan start by fry the herbs and garlic in olive oil, then add the onion, celery, chilly, and carrot. Season with salt and cook gently for about 2 minutes. Add ladles hot water as you go when necessary. Now add the potatoes, cover with a lid and cook gently for another 5 minutes.

Now add the courgette, and broccoli and the tomato paste and the cheese rind and cook covered for 2 more minutes. Now add the pasta of choice, season with a pinch of salt and cook according to the packet instructions adding water as you need. At the last minute, add the cooked beans and bring it all to temperature. Check the seasoning and serve immediately.

 Drizzle with extra virgin olive oil, add grated Grana Padano if you like and a scranch of black pepper.