An ancient and popular soup that’s considered an everyday dish in Italy.
Serves 4 to 6
- ½ package of Monograno Ditalini
- 1 large onion
- 1 carrot
- 1 stick of celery
- 2 zucchini
- 1 20 oz can of San Marzano (drained) or roma tomatoes
- ¼ of cabbage
- ¼ of cauliflower
- 4 oz of beans
- 4 oz of peas
- 1 clove of garlic – minced
- Oil, pepper, salt.
Use any of these vegetables: Onion, Carrot, Celery, Beans, Cauliflower, Potatoes, Tomatoes, Squash, Peas, Leeks, Green Beans.
- After cutting all veggies in a half-inch cube, add them to a pot and pour water (use vegetable or chicken stock if you’d like) in a big pot or a crock pot if you want. Add salt and two tablespoons of olive oil, and let them simmer for at least 45 minutes: all veggies must be well cooked, especially any beans. Mince your garlic and add to the veggies.
- Then add the Ditalini to the veggies, let them cook for 9-10 mins. Serve in soup plates with a bit of raw olive oil on top and a sprinkle of pepper.