Minestrone with pasta
Minestra Serves 4
This is a great way to use up those odd and badly shaped (maltagliati) pieces of your lovely gluten free fresh pasta.
I simply store the broken pieces in the freezer until ready to add to my zuppa. Make it as light as you like with whatever vegetables you have on hand, or a hearty meal with beans & potatoes.
Ingredients:
1 tbsp olive oil
1 tbsp butter
1 medium onion chopped
2 sticks celery chopped
3 medium carrots peeled & sliced
1 clove garlic minced
1-2 potatoes chopped
1 (28 ounce) can crushed tomatoes
4 cups broth of choice
1 small zucchini chopped
1 cup fresh green beans chopped
1 (14 ounce) can red kidney beans drained
1 (14 ounce) can white kidney (cannellini) beans drained
1/2 teaspoon Italian seasoning or 1-2 tbsp fresh herbs like basil
3/4 cup uncooked pasta scraps
Salt & pepper to taste
Freshly grated parmesan cheese to taste
Directions
Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.
Once the soup is boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open and cook for 20 minutes.
Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 5-8 minutes or until the pasta is tender. Stir occasionally to stop the pasta from sticking to the bottom.
Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).