Italian Minestrone with Potatoes and Borlotti Beans

A hearty Italian minestrone with potatoes, beans, vegetables and small pasta, filling and inexpensive. Serve with grated Parmesan and a drizzle of olive oil.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1 pc Onion
• 2 pc Garlic cloves
• 2 pc Carrots
• 1 pc Celery stalk
• 300 g Waxy potatoes
• 1 pc Zucchini
• 200 g White cabbage
• 2 tbsp Tomato paste
• 1 can Can of chopped tomatoes (400 g)
• 1 can Can of Borlotti beans (drained, 240 g)
• 100 g Ditalini or small bow-tie pasta
• 1.5 l Water
• 2 tsp Vegetable stock (powder)
• 1 tsp Thyme, dried
• 2 tbsp Olive oil
• 40 g Parmesan, grated
• Salt
• Pepper

Method

1. Finely dice the onion and garlic. Cut the carrots and celery stalk into small cubes.
2. Peel the potatoes and cut them into cubes. Halve the zucchini and dice it as well. Cut the white cabbage into fine strips.
3. Heat the olive oil in a large pot. Sweat the onion, garlic, carrots and celery in it over medium heat for 5 minutes.
4. Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, water, vegetable stock and thyme and bring to a boil.
5. Add the potatoes and white cabbage to the pot and simmer for 10 minutes.
6. Add the zucchini and drained Borlotti beans and simmer for another 5 minutes.
7. Stir in the pasta and cook according to the package instructions until al dente. Add a little more water if needed.
8. Season with salt and pepper. Ladle the minestrone into bowls and sprinkle with Parmesan.