Classic Minestrone Vegetable Soup with Pasta
should I make it?
This is a winter dish. It's a very
filling soup especially so because of the pasta. But it is a great way
to use up those winter
not make a nice large batch? You can always portion it away and freeze
it for a rainy day when you don't feel like cooking!
How long will it take?
Assuming you already have your
stock, I would allow an hour to an hour and a half to make it depending
on how much you're making and your knife skills (as
there's a fair bit of chopping!)
What ingredients do I need?
You will need:
The quantities are a guideline and should make enough soup for 4-6
people feel free to add more of the ingredient
you like the most and less of those that you like less.
- 2 onions
- 2 sticks celery
of small dried pasta (such as mezzi tubetti lisci)
good bunch of cavalo nero
- 1 tin Berlotti beans (drained)
- Herbs - thyme, basil, parsley
- 1 small tin of Italian tomatoes
- 2 pints homemade stock
& Black Pepper
Can I use any alternatives if I
can find certain
If you cannot find cavalo nero you could use something like swiss
chard, savoy cabbage or kale.
preparation do I need to
do / what can I
do in advance?
You need to make a good quality homemade stock or you could reserve the
water in which you cook the cavalo nero and use it as stock.
You also need to finely
chop the celery, leak, onions and carrots. If you are not using tinned
beans you will
need to soak and boil if dried or simply boil if fresh.
are the main steps?
- Gently fry the onions, celery, leak and carrot
olive oil to make a sofrito
- Meanwhile cook the cavalo nero in salted
boiling water until al dente then remove, drain and coarsely chop.
- Also cook the pasta in salted boiling water
just for a few minutes keeping it al dente.
- Add the tomatoes and stock to the sofrito
- Then add the part cooked pasta and allow to
cook for a few minutes
- Then add the beans, herbs and cavalo nero
- Continue to cook until all the pasta is soft
How should I serve it?
Serve in bowls with a sprinkle of parmasan cheese and a drizzle of good
quality olive oil.
Are there any variations to
this recipe that I could
is a vegetarian version of the recipe, you could add meat if you
not also try the recipe for Ribolita, just click here.
What are the origins of this
is a typically Southern Italian dish and can be traced back to Roman
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