Minestrone with Horned Pasta

Ingredients

• 1 Zucchini
• 3 Carrots
• 1 leek stalk
• 1 kohlrabi
• 2 Celery stalks
• 150 g thick beans (pitted)
• Salt
• 200 g spelt horned pasta
• 2 tbsp olive oil
• 1 l vegetable broth
• 1 Garlic clove
• pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim and cut the zucchini lengthwise into 0.6 cm thick slices. Peel the carrots, halve them lengthwise and slice. Wash, trim and slice the leek into thin strips. Peel the kohlrabi and cut into bite‑sized pieces. Wash, trim and slice the celery into thin rings. Rinse the beans, boil in salted water for 4 minutes, cool under cold running water and drain.

2. 2.

   Cook the pasta in boiling salted water until al dente, then drain and set aside.

3. 3.

   Heat oil in a pot and sauté the vegetables. Add broth and simmer over medium heat for 10–15 minutes. Peel and press the garlic into the soup. Season with salt and pepper, add the pasta, warm briefly, taste the soup and serve on plates. Garnish with parsley.