Vegetable minestrone with pasta a first course that I love both eaten hot on cold winter days and at room temperature in summer. You can also prepare pasta with minestrone in advance and reheat it when serving, or you can prepare the minestrone and cook the pasta right before. Suitable pasta shapes for minestrone are ditalini or orzo, some also add broken spaghetti. You can cook the minestrone with either the traditional pot or the pressure cooker, reducing the cooking time of the vegetables. I provided the basic ingredients, but if you don’t like an ingredient or couldn’t find it at the greengrocer, you can substitute it with the same amount of another, the weight of the vegetables is about 2.2 lbs. If using dried beans, soak them the night before, for at least 12 hours. Obviously, you can also prepare pasta with frozen minestrone and not only with fresh minestrone, just follow the instructions on the frozen minestrone package and once ready add the pasta. Now let’s see how to make vegetable minestrone with pasta and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the vegetable minestrone with pasta
- 7 oz pasta
- 3.5 oz carrots
- 3.5 oz zucchini
- 3.5 oz green beans
- 3.5 oz cherry tomatoes
- 2.6 oz peas
- 2.6 oz chard
- 3.5 oz spinach
- 1 stalk celery
- Half onion
- leaves basil
- 0.9 oz borlotti beans
- 1 potato (medium)
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
How to prepare vegetable minestrone with pasta
Let’s start preparing the vegetable minestrone with pasta, rinse all the vegetables under running water, remove the ends and outer part of the carrots, peel the potatoes, clean the green beans by removing the ends. Peel the onion, and clean all the other vegetables.
After cleaning all the vegetables, chop them into pieces, preferably all of the same size, cut the green beans into 3 pieces, and the spinach and chard roughly.
Place all the vegetables in a large pot or pressure cooker, add 2 tablespoons of extra virgin olive oil and a pinch of salt, cover the vegetables with cold water. Put the pot on the stove and bring to a boil, once boiling, cook for 40 minutes, adjust salt to taste at the end.
If cooking the minestrone in a pressure cooker, after adding the vegetables, add 2 tablespoons of extra virgin olive oil and a pinch of salt, cover the vegetables with cold water. Set the pressure cooker over high heat and once it starts whistling, reduce to low and cook for 20 minutes. Before opening the pressure cooker, release the steam, and once all the pressure is gone, open the cooker and adjust salt to taste.
When the minestrone is cooked, you can add the pasta. If necessary, add water, the amount varies depending on whether you prefer the minestrone more liquid or thicker. Cook the pasta and serve hot or let it cool to room temperature.
How to store vegetable minestrone with pasta
The vegetable minestrone with pasta can be stored in the refrigerator for 2/3 days
