From the basic vegetables in your market to an healthy recipe for the winter.

We are almost at the end of January and the good resolutions need a bit of a push to stay with us: eating less, healthier, eating more vegetable and fruit or simply cooking everything at home. Whatever was your resolution or whatever is your need, just check out this recipe of the classic italian minestrone because is something you can cook anywhere and at any time, giving you the energy and all the vitamins you need.

It's good for kids, especially if you can blend it and serve it with Parmesan, like italian mums use to do. It's great alone as any other fresh homemade soup, and finally it's a complete and delicious meal with the addition of  pasta and some grated Parmesan. 

I have to admit i have tried once the minestrone soup they sell in boxes, but i can tell you the taste of this it's totally different. I don't even know which ingredients they choose to made that.

However here is the recipe for 4 people:

1 celery stick

1 onion

2 garlic cloves

2 carrots

2 courgettes

1 big potatoes

1 little cabbage or half if too big

some parsley salt, pepper

150gr of chopped tomatoes sauce

200gr Borlotti beans (soaked the night before)

and 300-350gr of  Tubetti Rigati from Pastificio dei Campi

Place some olive oil in a pan and hot it up. Then add the finely chopped onion, garlic cloves and parsley. When the onion starts to become goldish, add the peeled tomatoes sauce and the beans already drained by the water.

Mix it all and let it cook. In the meantime cut the cabbage in thin slices and then in half again. Add it to the pan and pour a good quantity of water. Mix all the ingredients every now and then to avoid them to stick to the bottom of the pan.

Wash and cut in cubes the courgettes, the carrots and the potato, and then add them too to the pan. let it cook for around 20-30 minutes and then have a try to know if it's missing some salt, pepper or anything else.

When the Borlotti are cooked, add the pasta, Tubetti rigati, the right pasta shape for this dish. These are little tubs but quite thick and with the little stripes they are perfect to enjoy all the different textures of the ingredients.

Let the pasta cook in the same pan with the soup so the starch released will give taste and thickness to the minestrone. When ready, serve it hot with some grated Parmesan, parsley or simply olive oil if you like it.

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