Roasted Minestrone Salad Bowl
Minestrone's vegetables and cannellini roasted until crisp-edged, piled over little pasta and lemony massaged kale with shaved Parmigiano: a warm salad bowl.
Method
Set the oven to 220 °C and heat it for (oven). Meanwhile cut the carrot on the diagonal into 1 cm slices, the courgette into 2 cm chunks and the red onion into 2 cm wedges; leave the cherry tomatoes whole. Rinse the beans and pat them very dry with kitchen paper, so their skins crisp in the oven.
ovenPut the vegetables and beans on a 30×25 cm baking tray lined with baking paper, add most of the olive oil, the salt and the oregano and toss with your hands. Spread everything in a single layer without overlapping, so it roasts golden instead of steaming.
Add in this stepCarrot 120 gCourgette (zucchini) 160 gRed onion 80 gCherry tomatoes 160 gCanned cannellini beans, drained 140 gExtra-virgin olive oil 1½ tbspSalt (for the vegetables) ¾ tspDried oregano 1 tsp
Roast in the oven for , stirring once halfway, until the vegetable edges are browned, the tomatoes are bursting and the beans are crisp outside.
ovenWhile the vegetables roast, bring the water to a boil in a 20 cm pot over high heat, about , add the salt and cook the pasta for . Drain it in a sieve.
Add in this stepWater for the pasta 2 LSalt (for the pasta water) 1½ tspSmall pasta (ditalini, orecchiette or similar) 80 g
high heatSqueeze the lemon juice into a large bowl and whisk in the remaining olive oil and some pepper. Strip the kale from its tough stems, tear it into bite-size pieces and massage it with a spoonful of the dressing for , until it darkens and softens. Toss the drained pasta in the rest of the dressing.
Add in this stepLemon ½Extra-virgin olive oil 1 tbspBlack pepper to tasteKale (or spinach) 40 g
Make a bed of kale in each bowl and top with the pasta, the roasted vegetables and the beans. Spoon over any tomato juices from the tray, tear over the basil and shave Parmigiano on top with a vegetable peeler. Serve warm.
Add in this stepBasil leaves 8Parmigiano Reggiano, shaved 20 g
Cook's tip
Crowd the tray and the vegetables release water and steam instead of roasting: use two trays for bigger batches. For a packed lunch, keep the dressing separate and add it just before eating. A spoonful of ricotta or burrata on top makes it café-worthy.
Cooking it at camp
Instead of the oven, set a cast-iron pan on the grill and cook the vegetables and beans over medium heat for about 15 minutes, turning often; the smoky char is even better. Cook the pasta at home and toss it in olive oil, and one burner is all you need.