Minestra di verdure – Vegetable soup recipe
There is nothing nicer at the end of a long day than a bowl of home-made vegetable soup. I usually throw in whatever fresh vegetables I have, plus frozen peas and broad (fava) beans, which I always keep (of course, in season, it is better to use these fresh, but if you do, add them with the rest of the vegetables at the beginning of the cooking, as they will require longer to cook.) The inclusion of small pasta shapes is to give the soup more bulk, but if you prefer a lighter soup, you can omit them.
Serves 4-6
5 tbsp extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
40g/1½ oz pancetta or bacon, finely chopped (optional)
2 potatoes, peeled and cubed
2 carrots, thickly sliced
1 celery stalk, thickly sliced
1 courgette (zucchini), cubed
1 leek, finely chopped
4 cherry tomatoes
100g/3½ oz podded fresh or frozen peas
100g/3½ oz podded fresh or frozen broad (fava) beans
1.5 litres/2½ pints/1½ quarts vegetable stock
250g/9oz ditalini or other small pasta shape
salt and freshly ground black pepper
a few fresh basil leaves, finely chopped
Parmesan, grated, to serve (optional)
Preparation instructions:
Heat the extra virgin olive oil in a large saucepan, add the onion, garlic and pancetta, if using, and sweat, stirring, for 3 minutes. Add all the vegetables, (except the peas and broad beans if using frozen) and mix well. Add the stock and bring to the boil, then half-cover the pan with a lid, lower the heat and simmer gently for 30 minutes (adding the frozen peas and broad beans 10 minutes before the end of the cooking time).
Add the ditalini and cook until the pasta is al dente, following the cooking instructions on the packet. Remove from the heat, season to taste and stir in the basil leaves.
Serve immediately in individual bowls, with freshly grated Parmesan over the top, if desired.
Recipe from the “Gennaro: Let’s Cook Italian: Favourite Family Recipes” by Gennaro Contaldo cookbook.