Italian recipes

Potato courgette and aubergine soup

Serves: 6

Ingredients:

  • 400 g ditalini or spaghetti
  • 50 grated pecorino or Parmesan
  • 2 potatoes
  • 2 fresh tomatoes
  • 2 courgette
  • 1 (2-3 if small) aubergine
  • 1 basil
  • A few leaves
  • Olive oil

Preparation:

Chop up the aubergine, the courgettes and the peeled potatoes into small pieces. Brown the chopped onion in a pan with a little oil and add the chopped vegetables. Mix well. Add the skinned and chopped tomatoes and season with the basil, salt and pepper before adding enough hot water to cover the vegetable. Bring to and cook for about 20 minutes. Adjust the salt and the water (add only hot water) and when it returns to the boil add the pasta and cook until al dente.

 

 

POTREBBE INTERESSARTI
Irene Milito

Recent Posts

Easter recipes

Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…

4 years ago

Quick fish soup

This speedy soup is perfect for any fish lover who doesn’t want to spend ages…

4 years ago

Creamy black eyed bean soup with olive pesto

This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…

4 years ago

Squash and sweet potato soup with garlic and rosemary

Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…

4 years ago

Mushroom soup

This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…

4 years ago

Thyme infused broad bean soup with crispy smoked pancetta

This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…

4 years ago