Mama Mia Minestrone!
50 ml olive oil
200 g white onion, minced
150 g zucchini
100 g Red kidney beans soaked overnight
50 g White kidney beans, soaked overnight
50 g fava beans, soaked overnight
60 g celery chopped
30 g minced garlic
900 ml chicken stock
400 g peeled tomatoes, canned
80 g carrots, diced
20 g minced fresh parsley
20 g minced fresh basil
sprig of thyme
10 g ml dried oregano
salt and fresh ground black pepper
80 g parmiggiano reggano shavings
100 g elbow macaroni (or , cooked 8 minutes, frained
Heat olive oil over medium heat in a stock pot.
Saute onion, celery and garlic until transluscent, about 2-3 minutes
Add beans, carrots and zucchini and stir 5 minutes.
Add Peeled tomatoes. Stir to distribute evenly.
Add chicken stock to pot. Bring to boil, then lower heat to a simmer. Let simmer 15-20 minutes, stirring occassionally.
When beans are tneder, add in cheese, and stir to distribute evenly.
Adjust seasoning with salt and pepper.
Before serving, add in cooked pasta
Serve hot in bowls. Sprinkle fresh parmesan shavings on top, drizzle with extra virgin olive oil.