VEGETABLE MINESTRONE SOUP

WITH STELLINE PASTA AND PESTO GENOVESE

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

  1. 1 TO START
    Bring the vegetable stock to the boil in a large saucepan.


  2. 2 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. 

  3. 3 ADD STOCK
    Add the boiling stock to the vegetables and simmer for 5 minutes, then add the Stelline and cook for further 8 minutes.

  4. 4 SERVE

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


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