Servings:
2
Prep time:
40
Diet:
Vegan, Without milk
Seasonality:
February
Type of recipe:
first courses
Difficulty:
moderate
INGREDIENTS
-
100 g mixed pasta
-
100 g mushrooms
-
100 g frozen brod beans
-
½ savoy cabbage
-
1 shallot
-
1 carot
-
1 zucchini
-
2 coppery tomatoes
-
parsley
-
basil
-
garlic
-
6 teaspoons of extra virgin olive oil
-
pepper
INSTRUCTIONS
-
Peel and cut all the vegetables into irregular pieces, put them in a non-stick pan with 2 teaspoons of oil, the broth, fry for a few minutes, and pour a glass of water.
-
Add the broad beans, the whole garlic clove and the salt. Cover and cook over very low heat for about 15 minutes.
-
Add the borlotti beans and continue cooking for another 10 minutes.
-
Cook the pasta al dente, drain it and put it in a bowl.
-
Add the minestrone of which you have blended a part and mix well. Season with oil and sprinkle with pepper.
