VEGETABLE MINESTRONE SOUP

WITH STELLINE PASTA AND PESTO GENOVESE

Made with

Stelline

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Prep
Cook
Skill
Casual


1185.2
Calories
16.3g
Total Fat
9.5g
Protein
10.4g
Total Carbohydrates

Ingredients

Ingredients for 4 people
      
  • 150g Barilla Stelline
  •       50g pancetta, thinly chopped
  • 50g onion, 0.5cm diced
  • 50g celery, 0.5cm diced
  • 80g carrot, 0,5cm diced
  • 150g royal blue potatoes, 0.5cm diced
  • 50g pumpkin, 0.5cm diced
  • 50g zucchini, 0.5cm diced
  • 100g tinned Borlotti beans
  • 80g grean peas
  • 1L vegetable stock
  • 50g Parmigiano Reggiano, grated
  • 65g Barilla Pesto Genovese
  • Salt and pepper, to taste

Instructions

  • TO START

    Bring the vegetable stock to the boil in a large saucepan.


  • SAUTE THE VEGETABLES

    Gently heat oil in a large fry pan. Once hot, add pancetta and onion and cook for 3 minutes. Then add celery, carrot and potato, and after 2 minutes add pumpkin, zucchini, Borlotti beans and peas. 

  • ADD STOCK

    Add the boiling stock to the vegetables and simmer for 5 minutes, then add the Stelline and cook for further 8 minutes.

  • SERVE

    Serve hot with a sprinkle of Parmesan and a dollop of Pesto Genovese on top.


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