Vegetable minestrone soup
60 min.
4
19
CAPPELLO BIANCO TUBETTI RIGATI
300 g
Pumpkin
400 g
Black-eyed beans
150 g
Fresh spinach
150 g
Kale
150 g
Zucchini
2 pcs.
Carrot
2 pcs.
Celery
2 stalks
Tomatoe
2 pcs.
Leek
1 pc.
Onion
1 pc.
Potato
1 pc.
Olive oil
as needed
Tomato paste
1 tbsp.
Salt and freshly ground black pepper
to taste
PREPARATION:
- Heat 1 tablespoon of olive oil and fry tomato paste in it for 1 minute in a large saucepan.
- Chop leek, celery and carrots, and onions into small cubes. Add everything to tomato paste, mix.
- Cut the rest of the vegetables (small and not small, as you like yourself), tear the spinach and leaves of curly cabbage with your hands. Put everything to the pot.
- Pour water and cook for about 30 minutes over high heat.
- Add pasta, reduce the heat to medium, and cook for 13 minutes until al dente.
- Serve in bowls, generously sprinkled with olive oil before serving. Buon appetito!