Vegetable Soup with Ditalini Pasta

Name: Vegetable Soup with Ditalini Pasta (Minestrone)
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 cup (140 g) dried borlotti beans; 2 or 3 sprigs fresh rosemary and thyme; 2 or 3 sprigs fresh rosemary and thyme; ¼ cup (60 ml) extra-virgin olive oil; ½ large onion, diced; 3 tablespoons (45 ml) tomato passata (puree); 1 medium russet potato, peeled and cubed; 1 rib celery, chopped; ½ large carrot, peeled and chopped; 7 ounces (200 g) butternut squash, peeled and cubed; 1 large leek, thinly sliced; ½ Large head cauliflower, broken into bite-size florets; ½ Large head cauliflower, broken into bite-size florets; 4 ounces (120 g) kale, chopped; 1 large zucchini, chopped; 5 stalks asparagus, chopped; A piece of Parmigiano-Reggiano rind (optional); ¼ cup (40 g) frozen peas; Salt; 4½ ounces (125 g) ditalini; 3 or 4 fresh basil leaves, torn (or a few spoonfuls of pesto alla Genovese); 3 or 4 fresh basil leaves, torn (or a few spoonfuls of pesto alla Genovese)

Minestrone

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

Minestrone is the most common soup eaten throughout Italy. There’s no one way to make it, so feel free to adapt it with vegetables you have on hand or that are in season. What’s important is that the ingredients are added in stages, with those taking longest to cook being added first and those with shorter cook times later.

Ingredients

1 cup (140 g) dried borlotti beans
2 or 3 sprigs fresh rosemary and

Europe
Italy
Pasta
Soup
Vegan

Method

Soak the borlotti beans overnight, then drain completely.
Tie the herb sprigs into a bundle with butcher's twine.
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until tender and slightly transparent, 2 to 3 minutes.
Except where noted, the procedure for gradually adding the vegetables i