Recipe ingredients
- 1 medium carrot, peeled and chopped roughly
- 1 celery stalk, chopped roughly
- 1 medium onion, peeled and chopped roughly
- 2 cloves garlic, peeled
- 4 tbs. flat leaf italian parsley
- 2-4 fresh sage leaves
- Olive oil
- 2 1/2 quarts water
- 1 celery stalk, finely diced
- 1 medium carrot, quartered lengthwise and diced
- 1 medium onion, peeled and thinly sliced lengthwise
- 3 medium all-purpose potatoes, peeled and diced
- 1/4 head of broccoli, cut into small florets
- Rind from a piece of parmigiano
- 1 small zucchini, quartered lengthwise and diced
- 1 small yellow squash, quartered lengthwise and diced
- 1 cup peas
- Aprox. 4 oz. green beans, cut into 1 inch lengths
- Aprox. 4 oz. yellow beans, cut into 1 inch lengths
- 1/2 lb. spinach, washed and stems removed
- 1 19 oz. can red kidney beans, washed and drained
- 1 19 oz. can canelinni beans, washed and drained
- 1 19 oz. can chick peas, washed and drained
- Salt and freshly ground black pepper to taste
- 1 cup tubettini, orzo, or small shell pasta
- Freshly grated parmigiano
Recipe method
- Put the carrot, celery, onion, garlic, parsley and sage in the food processor and pulse about ten times for one second each pulse.
- Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom.
- At the same time, start another large pot filled with six or more quarts of water on high heat, for the pasta.
- Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they are thoroughly wilted and slightly golden in color.
- Add the water, stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan.
- Add the celery, carrot, onion, potatoes, broccoli and if you have one, add the rind from the Parmigiano.
- Bring the pot to the simmer, and cook gently, stirring occasionally, for ten minutes.
- Add the zucchini, yellow squash, peas, green and yellow beans and continue cooking at the simmer for another ten minutes.
- When you have added the vegetables above, start the pasta. Cook until it is al dente. Drain and reserve.
- Add the canned beans to the soup and simmer for two or three minutes, just to heat them.
- Taste the soup for salt and pepper and add to your taste at this time.
- Spoon a bit of pasta into a bowl. Ladle a good portion of the soup over the pasta.
- Garnish with the freshly grated Parmigiano.
Other italian recipes:
Minestrone recipe
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