Ingredients
The following ingredients have 4 Servings
- 1 onion (chopped)
- 3 carrots (sliced)
- 3 celery stalks (sliced)
- 1 cup green beans (sliced)
- 4 cloves garlic (crushed and sliced)
- 1 zucchini (sliced)
- 4 tomatoes (chopped)
- 1 cup frozen peas
- stems from 4 beets (chopped into bite sized pieces)
- 1/4 cup fresh parsley (finely chopped)
- beet leaves from 4 beets (roughly chopped)
- 2 tablespoons extra virgin olive oil
- 4 litres soup stock (beef, chicken or vegetable stock)
- 1 cup of pasta ( Orzo, Macaroni or Ditalini )
- 2 oz 50 grams of Prosciutto (optional)
- grated parmesan cheese
- handful basil leaves (roughly chopped)
- dollop of pesto
Instruction
- Heat oil in a large stockpot on high. Saute onions and carrots and celery for 5 minutes.
- Add green beans, garlic, zucchini, tomatoes, peas, beet stems and parsley until caramelized.
- Pour soup broth into the pot and add pasta. Bring to a boil and simmer for 10 minutes.
- Stir in chopped beet leaves, prosciutto and basil and season with salt and pepper.
- Ladle into bowls and sprinkle with grated parmesan, fresh basil and a small dollop of fresh pesto.
