Caserecce in piedmontese soup
Instructions
Clean the pumpkin and cut it into small pieces.
Trim, wash and cut green beans into pieces.
Peel the potatoes, wash and dice the zucchini.
In a pot put all vegetables, including peas, with half a clove of garlic and stock.
Bring to a boil and cook for 40 minutes.
Halfway through the cooking salt the soup and stir the pasta.
Wash the Basil, chop together garlic, season with salt and pepper.
Add the oil a little at a time, stirring with a wooden spoon to mix well.
Combine the sauce obtained to the soup of vegetables and serve.
Ingredients and dosing for 4 persons
- 200 g of type caserecce pasta
- 300 g of pumpkin
- 200 g of green beans
- 100 g of for peas
- 150 cl of vegetable broth
- 2 potatoes
- 2 zucchini
- 1 clove of garlic
- 1 sprig of basil
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper