Minestra is Italian for a soup with a light broth, tiny pasta and a few vegetables, unlike minestrone, literally "big soup," which is made with lots of vegetables.
4 stalks of celery
1 yellow onion
5 cloves of garlic
fresh green beans
1/2 cup of Gnocchetti Sardi (your favorite pasta)
1 can of cannelini beans
1 28oz can of cubed San Marzano tomatoes
1 32 oz container vegetable stock
sea salt & pepper
red chili flakes
fresh rosemary & thyme
In a large stock pot, saute carrots, celery, onion and garlic in butter and olive oil. Season with chili flake, sea salt and pepper. Add fresh rosemary or your herb of choice. Saute till tender and add rinsed cannelini beans. Follow with the can of tomatoes and stock. Simmer on med-low heat for at least an hour. Blanch green beans in salted boiling water for about 3-4 minutes. Shock beans in cold water to give vibrant green color. Adding the green beans to the soup prior would overcook and make the beans mushy. Blanching them allows them to be fresh and crisp. Meanwhile cook your pasta al dente and also place in the soup before eating. Drizzle with your favorite olive oil, sea salt and grated Parmesan. Serve with a salad and your favorite bread and butter. yum yum yum.