- 6 Tbs. Extra
Virgin Olive Oil
- 3 large carrots,
diced
- 5-6 potatoes,
peeled and diced
- Handful of fresh or
frozen spinach, washed and shredded finely
- 2 large stalks
celery, sliced
- 1 large onion,
chopped
- 1 large clove fresh
garlic, chopped
- 3/4 zucchini, diced
- Handful of red
beans soaked in cold water for 3 hours
- 1 lb. water
- Salt and fresh
pepper
- 4 oz. small pasta
- To finish
- Parmesan cheese,
freshly grated
Make sure all the
vegetables are shredded finely or chopped neatly
into very small cubes. Heat olive oil in a large
pot, then add the garlic and all the vegetables and
season to taste with salt & pepper. Cook for few
minutes, add the water. Cover and simmer gently 1-2
hours (long , slow simmering brings out the full
flavor), stirring occasionally.
When all the vegetables
are soft and tender, add the pasta and cook until al
dente. Remove from heat. Serve and flavor with
freshly ground pepper, Oil and freshly
grated Parmesan cheese.
[ Return
to Recipes ]
|