Minestrone di Maria Antonia - Verdure, pasta e tanto Parmigiano! Una Meraviglia di Gusto e Salute!

Recipe: Doses for 3-4 servings:
In 1 L of water:
2 medium potatoes, peeled
1 large carrot
1 medium onion
1 cup Romano beans
1 large stick of celery
250 gr. about boiled and drained beans
(even ready-made ones, but of a good brand!)
Optional: add 1 courgette)
70 gr. tomato concentrate
100 grams. of pasta: tubes
(Also other soup formats or long broken pasta)
4-5 tablespoons of grated Parmigiano Reggiano or Grana.
Half a spoonful of coarse salt.

Cut all the vegetables into pieces of 1-2 cm per side,
except one of the two potatoes of which we will leave 1 or 2 large pieces.
(When cooked they will crush to give consistency)
Pour 1 liter into a pan. of water
add all the vegetables, tomato paste
and mix well.
Then add about 1/2 tablespoon of salt.
Bring to the boil and cook for 15 minutes.

Meanwhile, cook the pasta in boiling salted water,
drain and set aside, lightly oiled, on a plate.

After the indicated time, take the large pieces of potato
and mash it on a plate, then pour the puree back into the soup, to improve its thickness.
Add the beans (your favorite type), mix again and taste, adding salt if necessary.
Cool the pan slightly before serving.

Finally add 4-5 heaped teaspoons of grated parmesan,
mixing carefully. This will give aroma and richness to the dish.

It is preferable to serve the pasta at the table in a separate dish, so that diners choose how much to add to their dish
and also to preserve some leftover minestrone
without pasta. Did you notice the lack of added fat?
this makes this dish very healthy,
but still very tasty and filling and
allows you to eat large doses without any problem.
Perfect for dinner during the cold season.

Music:
Uplifting Happiness Corporate by MusicLFiles
Link: https://filmmusic.io/song/6781-uplift...
License: https://filmmusic.io/standard-license

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