This is a simple minestrone with lots of veggies, beans and pasta and a bit of a kick from calabrian chiles.
Ingredients
- 1 onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, diced
- 1 fennel bulb, diced
- 1 28 ounce can whole tomatoes
- 1 can cannellini beans, drained and rinsed
- 1/2 cup short cut pasta
- 4 cups chicken or vegetable stock
- 2 tablespoons Nocellara del Belice Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 tablespoon calabrian chiles (or 1 teaspoon red pepper flakes)
- lemon and parmesan cheese for serving
Directions
1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, salt, pepper, thyme and calabrian chile and cook for 3 minutes. Add the carrot, celery and fennel and cook for 8-10 minutes until the veggies start to get tender.
2. Add the tomatoes, beans, and pasta. Cover with chicken stock and simmer for 30 minutes until the pasta is al dente.
3. Ladle into a bowl and top with parmesan cheese and a squeeze of lemon juice.
Serves 4-6
Takes 45 minutes
