Chunky Vegetable and Pasta Soup
Minestrone alla Milanese
Serves 6
Ingredients
150g Conchigliette, little shells pasta
80g freshly grated Parmesan cheese
2 onions, peeled and roughly chopped
2 carrots, peeled and cut into 1cm cubes
3 celery sticks, cut into 1cm cubes
2 courgettes, cut into 1cm cube
100g of green cabbage, roughly sliced
15 basil leaves
2 cloves of garlic, peeled
2lt vegetable stock, made with 3 vegetable stock cubes
1 baking potato, peeled and cut into 1cm cubes
6 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation
Place the carrots, celery, cabbage, potatoes and onions in a large saucepan. Pour over the oil and fry on a medium heat for 3 minutes. Stir occasionally with a wooden spoon.
Pour over the stock and once starts to boil, add in the courgettes, lower the heat and simmer for 15 minutes. Season with salt and pepper and stir occasionally.
Add in the pasta and continue to cook, without lid, for approx 6 minutes until the pasta is al dente. Stir every 2 minutes.
Once the pasta is cooked, take the pan off the heat.
Meanwhile, place the basil in a food processor with the garlic and pour in 8 tablespoons from the hot liquid that you cooked the vegetables. Blitz to create a smooth runny paste.
Pour the basil paste in the saucepan with the pasta and vegetables. Stir until all well combined and check for seasoning.
Divide the minestrone between 6 serving bowls, sprinkle over the cheese and serve immediately.