Food type: Italian, Soups, Vegetarian
200g borlotti beans
4 tbsp olive oil
1 onion, finely chopped
2 zucchinis, cubed
1 potato, cubed
1 large carrot, cubed
300g spinach & cabbage
½ cup fresh parsley
200 gm spiral pasta
salt & pepper
grated fresh parmesan cheese
Prior to making this soup, soak the beans overnight.
Then drain and rinse the beans.
Boil in salted water for 5 minutes, drain and rinse.
Then add more water, boil and simmer for 40 minutes until tender.
Heat the oil in a pan, saute the onions.
Add the parsely, vegetables, stir and cook for 5 minutes.
Add the beans and water, simmer for an hour, add water if necessary, stirring occasionally.
Add the pasta and cook until al dente, season.
Serve hot topped off with freshly grated parmesan cheese.