Minestrone Soup with Cavatelli Pasta
Ingredients:
1kg of mixed seasonal vegetables (e.g celery, zucchini, carrots, spinach)
4 tomatoes
1 onion
2 cloves garlic
3 tbsp olive oil
6 cups vegetable or beef or chicken stock
1 can cooked beans (cannellini, navy or similar)
2 cups of cavatelli pasta
sea salt
freshly ground black pepper
4 tbsp freshly grated pecorino or parmesan
Method:
Rinse all vegetables, dice tomatoes and chop vegetables. Peel onion and chop, peel garlic and mince.
In a large pot heat 1 tbsp of the oil, sweat onion and garlic for a minute or two. Add stock and vegetables, heat to simmering.
Simmer the vegetables for approx 15 minutes over medium-low heat with the lid halfway off.
Rinse beans in a colander under cold water discarding the liquid. Add beans and dry pasta to soup, simmer for 10 minutes or until the pasta is al dente.
Adjust salt and pepper to taste. Ladle soup into wide bowls drizzle with remaining olive oil or Gaea blended olive oil with garlic, garlic and chilli or rosemary for extra flavour. Sprinkle with cheese and serve with freshly baked bread spread with pesto.
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Gaea Extra Virgin Olive Oil with Wild Sundried Rosemary 250ml
Gaea Extra Virgin Olive Oil with Garlic 250ml
Gaea Extra Virgin Olive Oil with Garlic and Chilli 250ml
Cavatelli Pasta 500g
