Mixed vegetable minestrone with Ditalini rigati

  • Difficulty


  • 100 g0SX0069
  • 1 clove garlic
  • 1 small bunch basil
  • 150 g French beans
  • 200 g savoy
  • 1 spring onion
  • 100 g peas, shelled
  • 1 carrot
  • 1 small bunch Italian parsley
  • 1 stick celery
  • 150 g borlotti beans, shelled
  • salt and pepper
Ditali Piccoli Rigati n° 69


Trim and rinse the French beans, then chop them coarsely. Remove the core from the Savoy, rinse the leaves then slice them in strips.Peel the carrot, rinse it then dice it. Clean the spring onion, wash it and slice finely. Clean, rinse and chop the celery.Put the beans in a saucepan with the peas, the Savoy, the carrot, the spring onion, the celery, the garlic and the sliced parsley, cover the vegetables with ½ a litre of cold water, place the pan on the heat and softly bring to the boil.Salt and simmer over a medium heat for about an hour, add the pasta and, just before it is ready, the peeled and deseeded blanched tomato cubes and the chopped basil.Remove from the heat, sprinkle with extra virgin olive oil and a grind of pepper, mix and serve warm.