Minestrone

Name: Minestrone
Ingredients: 2 1/2 pints (6 1/4 cups) warm vegetable stock; 4 tbsp. olive oil; 1 onion, peeled and chopped finely; 2 sticks celery, strings removed and chopped; 3/4 cup (7 oz.) canned borlotti beans, drained; 4 tbsp. fresh flat-leaf parsley, chopped; 10 oz. mixed green vegetables, for example: spinach, cabbage, Swiss chard, lettuce leaves or spring greens, chopped; 2 zucchini, cubed; 1 potato, peeled and cubed; 1 small carrot, cubed; 2 cups (8 oz.) small soup pasta; Salt and pepper; 2 or 3 tbsp. freshly grated Parmesan cheese, to serve; Extra-virgin olive oil, to serve

14 ingredients

8 steps

Ingredients

2 1/2 pints (6 1/4 cups) warm vegetable stock
4 tbsp. olive oil
1 onion, peeled and chopped finely
2 sticks celery, strings removed and chopped
3/4 cup (7 oz.) canned borlotti beans, drained
4 tbsp. fresh flat-leaf parsley, chopped
10 oz. mixed green vegetables, for example: spinach, cabbage, Swiss chard, lettuce leaves or spring greens, chopped
2 zucchini, cubed
1 potato, peeled and cubed
1 small carrot, cubed
2 cups (8 oz.) small soup pasta
Salt and pepper
2 or 3 tbsp. freshly grated Parmesan cheese, to serve
Extra-virgin olive oil, to serve

Directions

1

In a large, deep saucepan, fry the onion and celery gently in the olive oil until soft.
2

Add the borlotti beans and stir together thoroughly.
3

Then add the parsley, green vegetables, zucchini, potato, and carrot, fry together gently, using a little of the stock to moisten.
4

When the vegetables are all beginning to soften, add the rest of the stock, turn the heat down, and simmer slowly for about 30 minutes, stirring regularly.
5

Add more liquid if necessary.
6

When the vegetables are completely soft, season to taste and add the pasta.
7

Simmer gently until the pasta is cooked.
8

Remove from the heat, allow to stand for about 10 minutes before serving with a little freshly grated Parmesan cheese and a drizzle of extra-virgin olive oil.