Mama Mia Minestrone!

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.

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