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Italian Minestrone Pasta Soup

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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!
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Course; Pasta / Soup
Cuisine; European / Italian
Diets; Gluten-Free