Minestra di Verdure

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •2 carrots, chopped
• •2 celery stalks, chopped
• •2 cups diced zucchini
• •1 can (14 oz) diced tomatoes
• •6 cups vegetable broth
• •1 cup small pasta (ditalini or elbow)
• •2 cloves garlic, minced
• •1 teaspoon dried basil
• •to taste salt and pepper
• •2 tablespoons grated Parmesan cheese

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5 minutes.
2. 2Add garlic and cook for 1 minute until fragrant, then add zucchini and cook for another 3 minutes.
3. 3Pour in the diced tomatoes with their juice and vegetable broth, then bring to a boil.
4. 4Add the pasta and dried basil, reduce heat, and simmer for 10-12 minutes until pasta is tender.
5. 5Season with salt and pepper to taste, then serve hot topped with Parmesan cheese.

💡 Minestra di verdure benefits from adding vegetables by density; leafy greens should not share the full simmer with carrots or beans.

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