Name: Vegetable Soup with Pasta (Minestra di Verdure con la Pasta)
Yield: Serves 4
Cuisine: Italian
Ingredients: ¾ pound tomatoes; Salt; 1 zucchini (6–7 ounces); Freshly ground black pepper; 1 large beef bouillon cube; 6 ounces cavatappi; 1 medium carrot; 2 tablespoons butter; 1 ounce prosciutto, sliced ⅛ inch thick; 2 medium leeks; ½ small yellow onion; ¼ cup freshly grated Parmigiano-Reggiano; 4 ounces frozen peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Often Italian vegetable soups require long cooking times to achieve the desired depth of flavor. This soup, however, cooks fairly quickly, so the vegetables retain a fresh and fragrant flavor. I like a larger, more substantial pasta shape here, particularly the tubular, corkscrew-shaped cavatappi.

Ingredients

½ small yellow onion
1 medium carrot
2 tablespoons butter

Method

Peel the onion and finely chop it. Peel the carrot and cut it into small dice, about ⅛ inch. Put the butter in a 3- to 4-quart soup pot and place over medium-high heat. When the butter begins to melt, add the onion and carrot and sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the prosciutto into ⅛-inch dice. G