Vegetable Soup with Pasta

Minestra di Verdure con la Pasta

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

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.


  • ½ small yellow onion
  • 1 medium carrot
  • 2 tablespoons butter


  1. 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.
  2. While the onion is sautéing, cut the prosciutto into ⅛-inch dice. G