Minestrone with Pasta
Ingredients
- 1 pcOnion (finely diced)
- 2 pcCarrot (small cubes)
- 1 pcApium graveolens (thinly sliced)
- 2 pcGarlic (minced)
- 2 pcPotato (small cubes)
- 1 pcZucchini (cubed)
- 2 pcRound tomato (crushed)
- 200 gWhite bean (cooked and drained)
- 100 gDried pasta (small shapes)
- 3 tbspExtra virgin olive oil
- 1.5 LMineral water
- 50 gParmesan cheese (grated)
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A thick soup where finely diced vegetables simmer in a fragrant broth. The pasta adds bite while the parmesan binds everything together.
- 1
Dice the onion, carrots, celery, potatoes, and zucchini into small, regular 5mm cubes (brunoise). Finely mince the garlic.
- 2
Heat olive oil in a pot. Sweat the onion, celery, and carrot with a pinch of salt until translucent.
- 3
Add potatoes, crushed tomatoes, garlic, thyme, and bay leaf. Pour in the mineral water. Bring to a boil then reduce heat.
- 4
Simmer covered. Vegetables should become tender without falling apart. Halfway through, add zucchini and drained white beans.
- 5
Add the dry pasta directly into the soup. Cook according to package directions until al dente. The broth should thicken slightly.
- 6
Remove thyme and bay leaf. Adjust seasoning. Serve hot with a sprinkle of grated parmesan and a drizzle of raw olive oil.
Frequently asked questions
How do you get this dish right?
- For extra depth, if you have a parmesan rind, drop it into the broth while simmering.
- Don't overcook the pasta; keep it al dente as it will continue to absorb liquid after serving.
How long does this dish keep?
Keeps for 3 days in the fridge. When reheating, add a little water as the pasta and vegetables will have absorbed some of the liquid.
