Minestrone with pasta
4 servings
20 minutes
Minestrone with pasta is the embodiment of Italian culinary traditions—a warming and hearty soup where the simplicity of ingredients combines with deep flavor. Originally a peasant dish, minestrone included seasonal vegetables, greens, and pasta, making it a nutritious and filling meal. In this recipe, tender pieces of potato, kohlrabi, zucchini, and carrot are sautéed in olive oil and then simmered with aromatic herbs to create a rich vegetable broth. Spaghetti adds a silky texture to the soup while Parmesan gives it an exquisite cheesy note. This soup is perfect for cold weather, filling the home with the aromas of fresh herbs and bringing comfort and warmth to the bowl.
1
In a deep skillet, sauté diced vegetables, thinly sliced herbs, and cabbage in olive oil until they become soft.
- Onion: 1 head
- Potato: 200 g
- Carrot: 1 piece
- Kohlrabi: 1 piece
- Courgette: 1 piece
- Savoy cabbage: 0.5 piece
- Parsley: 20 g
- Basil: 20 g
- Olive oil: 50 ml
2
Then pour in 1.5 liters of water, add the spaghetti, and cook until the spaghetti is done. Then sprinkle with grated Parmesan and serve.
- Spaghetti: 200 g
- Parmesan (Parmigiano Reggiano): to taste
