Vegetable soup minestrone

If you, like me, have dry beans, then it is worth pre-soaking it for 2-3 hours in cold water to speed up cooking. If the beans are not soaked before cooking, then it will cook longer. You can also use canned food to save time.

1. Fill the beans with cold water so that the water covers it by about 2 cm and put it on the fire. Bring to a boil over high heat, then reduce to moderate and cook until tender. Then drain the liquid (or use as broth if you like)

2. While the beans are cooking, peel and wash the onions and carrots, cut them into small cubes.
3. Wash the broccoli, disassemble into inflorescences and also cut into small cubes.
4. Take a large saucepan or saucepan, pour olive oil, add chopped onions, carrots and broccoli and saute for a few minutes.
5. Peel and wash the potatoes, cut them like the rest of the vegetables.
6. Put the tomatoes in boiling water for a few minutes. Remove the skin, remove the seeds. Cut the prepared pulp into cubes.
7. Add the prepared tomatoes and potatoes, tomato paste, chopped parsley and finely grated garlic to the browned vegetables. Pour all the broth.
8. Add salt, bring to a boil over high heat. Cover with a lid, reduce the heat and simmer for 10-15 minutes, until the vegetables are soft and almost ready.
9. Add the pasta and beans, cook for another 5-8 minutes, until the pasta is ready.

Serve minestrone hot, grating parmesan on top.

Bon appetit!