Minestrone with penne
2 servings
25 minutes
Minestrone with penne is a vibrant representative of Italian cuisine, combining the freshness of vegetables and the richness of pasta. This soup was born in simple Italian homes where each housewife used seasonal products to turn them into a fragrant and nutritious dish. Minestrone is characterized by its thickness and variety of flavors: the sweetness of bell peppers, the freshness of green peas, the mild spiciness of chili, and the velvety texture of penne create a wonderful harmony. Olive oil adds softness while basil and parsley provide a Mediterranean touch. The dish is perfect for a cozy family dinner or a light lunch as it warms the soul and fills you with energy. It is served hot and garnished with fresh herbs, bringing each spoonful the sunny warmth of Italy.
1
Cook the penne for 9 minutes in boiling salted water.
- Penne pasta: 30 g
2
Cut celery, carrot, bell pepper, and onion into 1x1 cm cubes and sauté in olive oil for 3 minutes.
- Celery stalk: 20 g
- Carrot: 20 g
- Red sweet pepper: 30 g
- Red onion: 20 g
- Olive oil: 30 ml
3
Add the fried vegetables to 400 ml of boiling water and cook for 3 minutes.
- Celery stalk: 20 g
- Carrot: 20 g
- Red sweet pepper: 30 g
- Red onion: 20 g
4
Cut the remaining vegetables.
5
Add chopped vegetables, except for cherry and chili, and green peas to the soup, season with salt and pepper, and cook over medium heat for 2 minutes.
- Brussels sprouts: 25 g
- Cauliflower: 25 g
- Broccoli cabbage: 25 g
- Zucchini: 20 g
- Green beans: 20 g
- Green peas: 20 g
- Chili pepper: 2 g
6
At the end of cooking, add cherry tomatoes, 3 thin slices of chili, and cooked penne.
- Cherry tomatoes: 40 g
- Chili pepper: 2 g
- Penne pasta: 30 g
7
Pour the soup into bowls, sprinkle with finely chopped parsley and basil, and serve.
- Parsley: 3 g
- Basil: 8 g