MINESTRONE SOUP

In addition to the vegetables and pasta, you can also add cabanos or beans to minestrone soup.

Makes six to eight servings

2 Tbsp. olive oil

1 medium onion, chopped

2 stalks of celery, chopped

2 carrots, cubes

5 cloves of garlic, crushed

2 medium zucchini, cubed

2 tomatoes, cut into small pieces

½ tsp. black pepper

½ tsp. salt

2 sprigs of thyme

1 small container (100 gr.) tomato paste

7-8 cups water (or chicken or beef stock)

1½ cups frozen green beans

1½ cups dry fava beans, soaked in water overnight and then peeled ¾ cup small skinless broad beans, soaked in water for two hours

150 gr. macaroni (pasta number 7 or 8)

Heat oil in a large pot. Add the onion, celery and carrots and sauté until vegetables begin to soften. Add the garlic and zucchini and stir. Next, add the tomatoes and continue to sauté for another five minutes.

Season with salt and pepper and add thyme, tomato paste and four cups of water or stock. Bring to a boil and then lower flame. Cook for 30 minutes until vegetables soften.

Add the green beans, fava beans and broad beans and stir. Continue cooking over a medium flame and cook for another 20 minutes. Add the rest of the liquids and the pasta. You can leave the macaroni whole or break into pieces.

Stir and if necessary add another cup of water. Continue cooking for another 10 minutes until pasta is soft. Taste and adjust seasoning.