2 medium onions (200g), chopped
3 cloves of garlic, minced
50g of bacon or pancetta, diced
2 tablespoons of olive oil
1 medium red bell pepper (160g), seeded and sliced
2 medium carrots (240g), peeled and cut into small pieces
4 stalks of celery (190g), cut into small pieces
3 medium potatoes (410g), peeled and cut into small cubes
1 medium eggplant (210g), cut into small cubes
1 small zucchini, cut into small cubes
2 cups of chopped cabbage
1 cup of fresh green beans, trimmed and cut into 1-inch pieces
2 liters of water
1 1/2 teaspoons of salt
a pinch of black pepper
1 cup of small pasta shapes (such as corallini or orzo)
1 can of cooked kidney beans (420g)
1/3 cup of grated provolone cheese (25g)
1 tablespoon of chopped fresh parsley
2 medium onions (200g), chopped
3 cloves of garlic, minced
50g of bacon or pancetta, diced
2 tablespoons of olive oil
1 medium red bell pepper (160g), seeded and sliced
2 medium carrots (240g), peeled and cut into small pieces
4 stalks of celery (190g), cut into small pieces
3 medium potatoes (410g), peeled and cut into small cubes
1 medium eggplant (210g), cut into small cubes
1 small zucchini, cut into small cubes
2 cups of chopped cabbage
1 cup of fresh green beans, trimmed and cut into 1-inch pieces
2 liters of water
1 1/2 teaspoons of salt
a pinch of black pepper
1 cup of small pasta shapes (such as corallini or orzo)
1 can of cooked kidney beans (420g)
1/3 cup of grated provolone cheese (25g)
1 tablespoon of chopped fresh parsley
In a large pot, heat the olive oil over high heat
Add the onions, garlic, and bacon or pancetta, and cook until the onions are softened (about 3 minutes)
Add the bell pepper, carrots, celery, potatoes, eggplant, zucchini, cabbage, and green beans
Stir well
Cover with water and season with salt and black pepper
Bring to a boil, then reduce heat and simmer until the vegetables are tender (about 20 minutes)
Add the pasta and cook until al dente (about 10 minutes)
Add the cooked kidney beans and stir well
Stir in the grated provolone cheese and chopped parsley
Remove from heat and serve immediately
Serves 6-8 people, with approximately 367 calories per serving.
