Soupy Pasta and Vegetables


“Pasta a Minestra”




Serves 4 to 6



  • 12 oz. ditali pasta or broken spaghetti
  • 2 small zucchini, cut into small cubes
  • ½ cup of frozen pea, boiled for 3 minutes
  • 1 bunch of broccoli, trimmed and cut into little florets
  • 1 small carrot, peeled and cut into small cubes
  • 1 cup sliced mushrooms
  • your preferred vegetables available in season cut into small cubes
  • 6 tablespoons of olive oil
  • 1 small onion diced
  • 3 cloves of sliced garlic
  • 1 quart of meat or vegetable broth (bullions, canned or prepared broth can be used)
  • ½ cup of pecorino cheese (Optional)
  • ¼ cup of chopped parsley
  • 4 oz. Parmesan cheese in small cubes (Optional)
  • Salt and pepper



The Condiments
In a large skillet heat oil over a high flame, sauté the onions and when they are translucent add sliced garlic than the mushrooms, after 3 minutes add the remaining vegetables. Add salt and pepper to taste and half of the parsley. Add 1 cup of hot water and cook for 3 minutes. 
Remove skillet from heat.
In a 6 quart sauce pot, bring broth to a boil, add vegetables and check for salt. Cook vegetables in broth for 5 minutes and set aside.

The Pasta
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil, to cook pasta.
Cook pasta for 3 minutes, drain reserving one cup of water. 
Add pasta to broth and vegetables mixture.
Keeping on a low flame, cook it until pasta is cooked.



The Assembly
Remove from fire, toss gently and add the remaining parsley and half of the Parmesan cheese. 
If you feel that the pasta is too dry, add some of the reserved water. It should not be too watery.
Serve immediately in pasta bowls with remaining cheese on the side.

Note: Zia Ciccina garnished this soup with diced parmesan cheese.