Vegetable minestrone with pasta is an excellent first course, light and healthy but with a lot of taste. A perfect way to empty the fridge as you can use almost all vegetables, in short, what you find at home. I often prepare it because I like it a lot, and especially for dinner I prefer to eat something light and that maybe it is ready or just to reheat.
Let's see my recipe
Ingredient:
(for 6-8 dishes)
These are fresh vegetables and legumes that I usually use, but if you don't like some of them, you can change and use others. In winter you can also use some type of broccoli, cauliflower or cabbage.
- 4 potatoes
- 4-5 carrots
- 3 white courgettes
- fresh or frozen peas to taste
- fresh Borlotti or frozen beans to taste
- spinach to taste
- Swiss chard to taste
- 1 clove of garlic (optional)
- 1 vegetable stock
- salt
- extra virgin olive oil
- About 3/4 of a glass of pasta (Stelline, pasta rice, etc)
Preparation
For the vegetable minestrone with pasta, prepare the vegetables: peel the potatoes and carrots, rinse and cut them into small pieces, put them in a pot, cover with plenty of water and put on the fire. Meanwhile, wash the courgettes and cut them into small pieces along with the green beans.
After 10-15 minutes, add the courgette, green beans, peas, fresh Borlotti beans, a finely chopped clove of garlic and the vegetable stock. Put the lid on (with a small opening) and cook for half an hour.
Meanwhile, wash the spinach and chard, coarsely cut them with a knife and add them to the soup. Boil for another 10-15 minutes. Add pasta and cook it all for the time indicated on the package.
With the heat off, add a little extra virgin olive oil and season with salt.
Serve with some sliced toasted artisan bread and
Buon Appetito...