Zuppa is ‘soup’ in Italian and the class of soups with pasta and veggies are called ‘Minestrone’ (pronounced as minis-troney) which is the most popular soup in Italy. I had some leftover pasta and coming across this recipe was very coincidental. I had made this zuppa (I like the sound of this word itself) last night; both of us liked it. Most recipes from internet had almost same recipe and I had given a small twist by adding Szechuan sauce to make it spicy which you can avoid if you prefer to follow the authentic recipe.
Preparation Time: 15 min
Cooking Time: 20 min
1. Cooked pasta – 1 cup
2. Carrot – 2 medium
3. Bush beans – 6
4. Shallots – 6 (Can replace with 2 small onions)
5. Tomato – 2 small
6. Garlic – 4 cloves
7. Bay leaf – 1
8. Italian seasoning – ¼ tsp
9. Crushed pepper – ¼ tsp
10. Salt to taste
11. Olive oil – ½ tbsp.
12. Stock – 3 cups (if unavailable use water)
13. Szechuan sauce – 1 tbsp (Optional)
Step 1: Clean and dice the vegetables; if cooked pasta is not there, cook it in parallel while cutting vegetables.
Step 2: In a handi, pour oil and add bay leaf, minced garlic and onions. When the onion softens add all other vegetables and toss for a minute with a pinch of salt.
Step 3: Now pour in the stock and add enough salt. Cover and let it cook for 10 minutes.
Step 4: Now open and dissolve a spoon of Szechuan sauce (if you are using); sprinkle Italian seasoning, crushed pepper and put in pasta.
Step 5: Let it cook open for another 5 minutes.
Step 6: Serve hot with bread sticks or relish it as is.