Fusilli à la Minestrone

Nutritious pasta salad based on Minestrone.

Preparation time 45 minutes


  • 150 g fusilli pasta
  • 3 stalks of celery
  • 3 carrots
  • 100 g white beans
  • 1 chicken breast
  • 100 g peas
  • 250 ml tomato sauce (not puree)
  • 1/2 tsp ground rosemary
  • 1 bay leave
  • 50 g butter
  • salt & pepper


Week the beans over night. Rinse them before cooking and cook in a pot of water with bay leaf until soft. Do not season with salt, before soft!

Peel the carrots and “freeze” the celery of the threads and cut both into even thick pieces.

Cut the meat into small pieces, season with pepper and salt and bake it in the pan on butter. When done, add the carrots and celery and bake for a while. Add some water and allow the vegetables to cook well. Meanwhile, cook the pasta al dente.

When the vegetables are ready, add the tomato sauce (not tomato puree) and mix together. Then add the pasta, the boiled beans and peas. Bring everything to taste with ground rosemary, pepper and salt and let everything warm up together.

Serve with a glass of white wine or beer.

Bon apetit!

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