Italian Minestrone with pasta is a must of my Spring/Summer table.
In Italy, minestrone does not have a single recipe but many variations, different according to the regions and seasonality. Moreover, in Italian the word “Minestrone” refers to a set of things put together. Minestrone dates back to Roman times. They prepared a recipe with onions, garlic, carrots, lentils, boiling all the ingredients in water.
Minestrone is a true source of well-being and can be customized in order to make it attractive to children, usually not inclined to eat vegetables.
The Spring/Summer soup is particularly rich in vitamins and minerals. Being also very rich in water, it is a perfect ally to purify the body.
In summer, it becomes a refreshing and nutritious dish when eaten cold or lukewarm with the traditional short pasta, better if wholemeal.
This Minestrone is made with fresh peas I frozen in view of some summer recipes.
Italian minestrone with pasta: Ingredients
300 g (11 oz) potatoes
300 g (11 oz) zucchini-courgettes
300 g (11 oz) fresh peas
6-8 cherry or dates tomatoes
A sprig of fresh basil
2 tbsp basil pesto
200 g (7 oz) wholemeal short pasta
3 tbsp Extra virgin olive oil
Pinch of sea salt
A sprig of basil
Italian minestrone with pasta: Method
- Peel, wash, slicing the potatoes, and soak them in a bowl of cold water.
- Clean the zucchini, cut into pieces.
- Grain the peas.
- Peel the onions and cut into strips.
- Peel the carrots and cut into washers.
- Wash the tomatoes and cut in half.
- Boil 2 liters of water, add a salt bowl, 3 tablespoons of oil and all the vegetables and cook for one and a half hours on a slow fire and covered pot. Add the short pasta and cook to the tooth. At fire off, add the pesto and the basil leaves.