Italian Minestrone Pasta Soup
Equipment
- a large, heavy-based saucepan
Ingredients
- 1 large or 2 medium zucchini, diced (about 9 ounces)
- 2 scallions chopped
- 1 large carrot diced (about 4 ounces)
- 6½ ounces green beans diced
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 unpeeled potato diced (about 7 ounces)
- 3 tablespoons basil pesto
- 3½ cups chicken or vegetable stock
- ½ 14 ounce can chickpeas
- 1 14 ounce can mixed beans/cannellini beans
- 1 cup ditalini pasta
- A handful of basil shredded, to serve
- ½ cup Parmesan grated, to serve
- Sea salt and freshly ground black pepper
Servings: 4 to 6
Instructions
- In a large, heavy-based saucepan, sauté the zucchini, scallions, carrot, and green beans in the olive oil over low-medium heat for 5 to 10 minutes.
- Add the minced garlic and potato, and cook for another 5 minutes, making sure the garlic doesn’t stick to the pan.
- Stir in the basil pesto and stock, then bring the mixture to a boil.
- Add the chickpeas and mixed beans (cannellini beans) and simmer, uncovered, for 10 minutes.
- Add the ditalini pasta and simmer for an additional 10 to 12 minutes, or until the pasta is cooked.
- Season with salt and pepper according to your taste.
Notes & Wine Advice
Serve the soup with a garnish of fresh basil and grated Parmesan.
Enjoy your Italian Minestrone Pasta Soup!