Minestrone soup with Barilla Risoni pasta
updated the 17 August 2015 à 11:24We don’t know anyone who doesn’t love Minestrone soup. But can you make a perfect one at home? Try this recipe from Barilla!
Serves 4 | Takes 20 minutes
Ingredients:
150g Barilla Risoni pasta
50g Onion, 1cm diced
30g Leek, 1 cm diced
50g Carrot, peeled and 1cm diced
25g Celery, 1 cm diced
50g Peas. Frozen or fresh
250g Potato, peeled and 1cm diced
250g Cabbage, 1cm sliced
100g Beans (canned)
80g Zucchini, 1cm diced
100g Tomato, 1cm diced
¼ Bunch of parsley, finely chopped
25g Bacon, finely chopped
25g Unsalted butter
25g Parmesan cheese, grated
1.5 litre Vegetable stock
Salt & Pepper
1/3 Cup Extra virgin olive oil
Method:
- In a large casserole add ½ oil and ½ the butter; then add the bacon, onion and cook for 3 minutes.
- Add leeks, carrot, celery and cook for 2 minutes then add peas, beans, potatoes, cabbage, zucchini and lastly tomatoes and cook for further 5 minutes. Add salt and pepper to taste.
- Add the stock and bring to simmer, then add pasta and cook until it reaches their desired doneness; taste for seasoning. 4 remove from the heat and finish with chopped parsley, the remaining butter and parmesan. Stir well and serve. The minestrone can be served both hot or cold.
More recipes from Barilla:
Bavette pasta with prawns, pesto Genovese, potatoes and green beans.
Penne Rigate ‘alla Norma’ with eggplant and ricotta sauce.
Recipe and photo: Barilla
