Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 cup peas (fresh or frozen) (150 grams)
  • 1 cup borlotti beans (frozen or fresh see also dried beans)* (150 grams)
  • 1/2 head broccoli (break into florets, cut in half if large)
  • 1 large potato (cubed)
  • 1-2 medium carrots (sliced)
  • 1 small stalk of celery (sliced or diced)
  • 1 medium zucchini (chopped)
  • 1 bunch baby spinach (if desired)
  • 3/4 teaspoon basil
  • 3/4 teaspoon oregano
  • 1/2-1 teaspoon salt (or to taste)
  • 1-2 dashes hot pepper flakes or black pepper (if desired)
  • 1 cup tomato puree ((200 grams))
  • 3-4 cups water ((945 grams))
  • 1 cup dried small pasta

Instruction

  • Chop the vegetables into small to medium chunks.
  • In a large pot add the olive oil, minced garlic, vegetables, tomato puree, water (enough to cover the vegetables) and spices. Stir to combine.
  • Bring the mixture to a boil, then lower the heat and simmer (very low boil) for 20-25 minutes or until vegetables are almost tender (not mushy), stirring occasionally. The last 5 minutes, boil 2-3 cups of water in a medium pot. To the large pot add the boiled water (1/2 the amount or all depending on how thick you like it and be sure to taste for salt, add if needed) and 1 cup of small uncooked pasta. 
  • Cook on a low boil, uncovered, stirring often until the pasta is al dente. Top with freshly grated parmesan cheese if desired and serve immediately. Enjoy!