Minestra di Pasta with Mixed Legumes and Bay Leaves
Category: Soups and Pasta Dishes
Servings: 4
A hearty and fragrant Italian soup made with mixed legumes, pasta, and a delightful aromatic blend of bay leaves and rosemary, Minestra di Pasta con Legumi Misti e Alloro is perfect for a cozy meal. This recipe brings together rich flavors, healthy legumes, and a touch of Grana Padano cheese, creating a comforting, savory dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ditaloni Rigati (pasta) | 300g |
| Mixed Legumes (beans, lentils, etc.) | 300g |
| Celery (finely chopped) | 30g |
| Carrots (peeled and chopped) | 30g |
| Yellow Onions (chopped) | 30g |
| Garlic (whole) | 1 clove |
| Vegetable Broth | 2 liters |
| Grana Padano DOP Cheese (grated) | 40g |
| Tomato Passata | 100g |
| Bay Leaves | 2 leaves |
| Rosemary Sprigs | 2 sprigs |
| Salt (to taste) | q.b. |
| Extra Virgin Olive Oil | 40g |
Instructions
-
Soak the Legumes:
Begin by rinsing the mixed legumes under cold running water. Transfer them to a large bowl and cover with water. Let them soak for an entire night. The next day, drain the legumes and rinse them again under cold water. -
Prepare the Vegetables:
Peel and finely chop the garlic. Dice the onion, celery, and carrots into small pieces. These vegetables will form the base of the soup. -
Sauté the Aromatics:
In a large pot, heat the extra virgin olive oil over medium heat. Add the whole garlic clove and sauté until it turns golden, infusing the oil with its aroma. Once golden, remove the garlic from the pot and discard it. -
Cook the Vegetables:
Add the chopped onions, celery, and carrots to the pot. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. -
Tie the Herbs:
While the vegetables are cooking, tie the bay leaves and rosemary sprigs together using kitchen twine. This will make it easier to remove them from the soup later. -
Add the Legumes and Broth:
Add the soaked legumes to the pot with the sautéed vegetables. Pour in about 900g (roughly 900 ml) of vegetable broth and bring the mixture to a simmer. -
Tomato Passata and Seasoning:
Add the tomato passata and the tied herbs (bay leaves and rosemary). Grate a small piece of the Grana Padano cheese rind and add it to the pot for extra flavor. Season with salt to taste. Cover the pot and let it simmer, allowing the legumes to cook through and absorb the flavors of the broth and herbs. -
Add Remaining Broth and Pasta:
After the legumes are nearly tender, pour in the remaining vegetable broth. Bring the soup back to a simmer and add the Ditaloni Rigati pasta. Cook the pasta to al dente texture, making sure it doesn’t overcook in the soup. -
Final Touches:
Once the pasta is cooked, remove the bouquet of herbs from the pot. Stir in the grated Grana Padano cheese, allowing it to melt into the soup for a creamy texture. -
Serve and Enjoy:
Ladle the soup into bowls and garnish with additional grated Grana Padano cheese, if desired. Serve hot with crusty bread for a complete, satisfying meal.
Tips & Variations:
- Legume Variety: Feel free to experiment with different types of legumes based on what you have available, such as chickpeas, beans, or lentils. Just make sure to soak them overnight as the recipe suggests.
- Broth Choices: You can use homemade vegetable broth for a richer flavor, or opt for store-bought for convenience.
- Grana Padano Substitution: If you can’t find Grana Padano, Parmigiano-Reggiano is a good substitute, offering a similar sharp, nutty flavor.
This Minestra di Pasta with Mixed Legumes and Bay Leaves is a perfect meal for a chilly evening, full of rich textures and savory notes. The combination of legumes, vegetables, and aromatic herbs creates a flavorful base, while the addition of pasta makes it hearty and satisfying. Whether enjoyed as a comforting dinner or served as a starter, this dish is sure to become a family favorite. Enjoy!
