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Italian minestrone with pasta

Written by Veronica Lavenia

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

Serves 4

300 g (11 oz) potatoes

300 g (11 oz) zucchini-courgettes

300 g (11 oz) fresh peas

1 onion

2 carrots

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

  1. Peel, wash, slicing the potatoes, and soak them in a bowl of cold water.
  2. Clean the zucchini, cut into pieces.
  3. Grain the peas.
  4. Peel the onions and cut into strips.
  5. Peel the carrots and cut into washers.
  6. Wash the tomatoes and cut in half.
  7. 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.

ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.