Ingredients
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1 large Sicilian Zucchini
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450 grams string Beans
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400 grams Swiss Chard
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5 medium Potatoes
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4 Celery
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6 ripened Tomatoes
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2 tablespoons extra-virgin Olive Oil
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4 cups Water
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450 grams of gluten-free Pasta
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½ teaspoon Salt
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Black Pepper
Directions
This minestrone is heartier and less soup-like than traditional minestrone soups, and that’s what makes this recipe unique. During the summertime, with the vegetables in full bloom, this thick minestrone gives those vegetables a chance to shine. This is perhaps my favorite meal in summer!
Steps
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1
Done
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In a large cooking pot, heat the oil on medium heat. Add zucchini, string beans, Swiss chard, potatoes, celery and salt. Cook for about two minutes, stirring often. Add the tomatoes and cook together for about two minutes. Stir. |
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2
Done
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Add the water to the pot and bring to a boil. Continue to cook together, covered, until all vegetables are tender and cooked through, about 30 minutes. Stir often and add pepper, as needed, to taste. |
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3
Done
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Bring a well-salted pot of water to a boil. Cook pasta per cooking directions. Drain and return to pot. |
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4
Done
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Mix in cooked vegetables. |
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5
Done
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Plate and top with Parmesan cheese. |
