Minestrone soup with pasta

Minestrone soup with pasta

Ingredients

• Zucchini - 2 Pieces of Squash - 2 Pieces of Porcini Mushrooms - 240 Grams of Olive Oil - 4 Tbsp. spoons Carrots - 2 Pieces onion - 1 Piece Celery stalk - 3 Pieces Can of beans - 2 Pieces Can (430 g) chopped tomatoes with juice - 1 Piece Salt and pepper - - To taste Turmeric - 1/4 Teaspoons Parmesan cheese - - Po taste

Directions

1. Preheat oven to 200 degrees. Dice the zucchini, squash and onion. Cut the mushrooms into 4 pieces. Chop carrots and celery. Rinse the beans. Place the zucchini, squash and mushrooms in a bowl with 2 tablespoons of olive oil and sprinkle with salt. Spread vegetables on two baking sheets (to avoid crowding) and bake in a hot oven for 5-10 minutes, until brown. Remove from oven and set aside.
2. In a large saucepan, heat remaining olive oil over medium heat. Add carrots, onions and celery and stir, cook for 3 minutes.
3. Pour in broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. 4. Add beans and green beans. Cook over low heat for 5 minutes. Add pasta and cook for another 5 minutes.
4. Add canned tomatoes, stir, cook for another 5 minutes over low heat. Add salt, pepper and turmeric.
5. Add the sautéed vegetables at the very end. Stir and simmer for a few minutes before serving. Season to taste. Add more broth if necessary to increase the amount of liquid.
6. Serve the soup with Parmesan cheese and crunchy Italian bread.