Soup with vegetables, legumes and pasta
It is just a big soup and it is made with many different vegetables, legumes and pasta.
It is called Summer Minestrone
7 oz. (200 g) beans, canned or dried
4 tablespoons olive oil
1 onion, finely chopped, a handful of parsley, chopped
10 oz. (280 g) green leafy vegetables (spinach, kale, chard, lettuce), chopped
2 zucchini, cut into cubes
1 potato, peeled and cut into cubes
1 carrot, sliced ??and diced,
Salt and black pepper,
7 oz. (200 grams) pasta
2-3 tablespoons pesto, Parmesan cheese freshly grated, to serve
If you use dried beans, leave them to soak overnight in cold water, drain, rinse and then put them in cold water and bring to a boil for 5 minutes.
Drain, rinse and boil in cold water or broth until they become tender but not fall apart. Do not add salt in the water until the beans are not soft, otherwise the skin shrivels and becomes hard.
Drain water, keeping aside the cooking water. Fry the onion in the oil until it softens. Add cooked beans (or those canned, drained) and mix well.
Add the parsley, vegetables, zucchini, potato and carrot. Fry up slowly, moistening with water for cooking or boxes of vegetables. When the vegetables are tender, pour the rest of the cooking water (or, in the case of canned vegetables, add the vegetable broth) to cover, lower the heat and simmer for about 30 minutes, stirring regularly.
Add more water or broth, if necessary. When the vegetables have softened well, season to taste and add the pasta.
Cook until it is well cooked. Remove from heat, add the pesto and pour the soup into soup plates or in a bowl and sprinkle of grated Parmesan cheese.