MINESTRONE   

Minestrone with Penne Pasta

2 tbsp. olive oil
1 onion, 2 cloves of garlic
1 leek, 1 celery
2 carrots, 2 zucchini
1 small turnip cabbage
1 l beef stock (cube)
200 can cannellini beans (rinsed and drained)
4 tomatoes (peeled)
1 handful of penne
4 tbsp. parmesan (grated)
2 tbsp. parsley (chopped)
salt, pepper

 

Heat oil in a pot, add diced garlic and onion and saute until translucent. Cut vegetable (except beans and tomatoes) into small cubes, put them into the pot and douse with beef stock. Let all simmer for about 20 minutes. Add beans, tomatoes and penne. Simmer until penne are al dente. Sesaon to taste with salt, pepper, pramesan and parsely.

 

   
     
 

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