Translating to "a thick vegetable soup", minestrone typically uses rice or pasta, and is filled with veggies. Though this version of the classic recipe is vegan, using water instead of meat broth and leaving the parmigiano topping optional, it still incorporates all of the other typical ingredients for this recipe, such as carrots, onion, beans and tomato.
Best served with Ruffino Orvieto Classico
Taste profile: Pale straw colour and aromas of yellow berries, fresh pastry, citrus with spice and golden raisin notes. Dry, light to medium bodied with a smooth, clean and fresh palate, hints of light spice on the finish.
Ingredients 8 Number of Servings
half box Barilla Orzo pasta
2 celery stalks, diced ½ inch
2 carrots, diced ½ inch
1 small yellow onion, diced ½ inch
5 tbsp extra virgin olive oil, divided
3 cups cauliflower florets
3 cups savoy cabbage, shredded
Salt and black pepper, to taste
3 plum tomatoes, diced
1 can cranberry beans, drained
1½ cup spring peas
1 zucchini, diced
6 basil leaves, torn
- In a pot sauté celery, carrots and onion with ½ of the olive oil for three minutes.
- Stir in cauliflower and cabbage and add 3.5 liters water to the pot. Season with salt and pepper and bring to boil. Cook for 30 minutes.
- Stir in tomatoes, beans, peas, zucchini and pasta, and season with salt and pepper. Cook for four minutes.
- Turn heat off and let rest for 20 minutes, stirring every other 3-4 minutes.
- Fold in basil, and drizzle with extra virgin olive oil before serving.