from 1 vote
GREEN MINESTRONE SOUP
Italian, Vegan, Vegetarian
sliced and chopped (white only)
celery stalk and leaves
peeled and diced
fresh or frozen peas
green or slightly unripe tomato
X 400g can cannellini beans
rinsed and drained
litres vegetable stock
savoury yeast flakes
Garofalo Farfalline Pasta (uncooked)
handful of Tuscan Kale leaves
salt to taste
freshly ground black pepper
extra olive oil
basil and Parmesan cheese (optional), to serve
Heat olive oil in a large Dutch Oven on medium. Add bay leaves, garlic and leek. Sauté for 5 minutes until the leek starts caramelizing.
Add celery and cook for a minute, tossing constantly.
Add zucchini, potato, peas, green beans, tomato, cannellini beans and stock.
Reduce heat to medium-low and simmer uncovered for 20-25 minutes.
Increase heat to medium. Add the Garofalo Farfalline Pasta and mix gently. Allow to cook for 3-4 minutes until the pasta is just al dente.
Add the turmeric, parsley, basil, oregano and Tuscan Kale. Season with salt and pepper. Cook for a minute and then remove from heat.
Serve hot in bowls with a drizzle of extra virgin olive oil, torn basil leaves and a generous grating of Parmesan cheese (if using).
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