Italian vegetable pasta pot

Name: Italian vegetable pasta pot
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 Organic Lemon; 1 Garlic clove; 1 collar Parsley (e.g. smooth); 3-4 Tbsp Olive oil; 1 (approx. 500 g) baby pointed cabbage; 1 small perennial celery; 200 g green beans; 2 medium-sized carrots; 1 small bunch of spring onions; 200 g cherry tomatoes; 1 (approx. 250 g) Cabanossi; 7-10 Tbsp salt and pepper; 2 TABLESPOONS Vegetable broth; 200 g Pasta (e.g. orecchiette); 60 g Parmesan (piece)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 Organic Lemon
1 Garlic clove
1 collar Parsley (e.g. smooth)
3-4 Tbsp Olive oil
1 (approx. 500 g) baby pointed cabbage
1 small perennial celery
200 g green beans
2 medium-sized carrots
1 small bunch of spring onions
200 g cherry tomatoes
1 (approx. 250 g) Cabanossi
7-10 Tbsp salt and pepper
2 TABLESPOONS Vegetable broth
200 g Pasta (e.g. orecchiette)
60 g Parmesan (piece)

Directions

1
For the Gremolata lemon wash hot, dry. Rub the peel thinly. Peel garlic, wash parsley and shake dry. Chop both finely. Stir in lemon zest and 2-3 tbsp. oil.
2
Clean or peel and wash the vegetables. Remove the stalk from the pointed cabbage and cut into strips. Cut celery into slices, beans into pieces. Dice carrots finely.
3
Halve the cabanossi lengthwise and cut into slices. Fry in 1 tablespoon of hot oil in a large pot. Briefly sauté the pointed cabbage, celery, beans and carrots and season to taste. Add 2 l water, stir in broth.
4
Bring to the boil and simmer covered for about 8 minutes.
5
Cook the pasta in boiling salted water for about 10 minutes until al dente. Cut spring onions finely, halve tomatoes. Add both to the soup and continue cooking for about 4 minutes. Slice parmesan. Drain and add the pasta.
6
Season and serve the soup. Sprinkle with gremolata and parmesan.