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Minestrone Pasta

Servings 6


  • 3 tbs olive oil
  • 1 large onion diced
  • 1 large clove garlic minced
  • 2 bay leaves
  • 2 Mad Hatter peppers seeded and thinly sliced
  • 2 lbs Seychelles pole beans green beans cut into 2” pieces
  • 3 Chef’s Choice Yellow tomatoes cored and diced
  • 1/2 pound Prism kale deribbed and thinly sliced
  • 1/2 pound pasta like macaroni
  • 1 tbs red wine vinegar
  • 1/4 cup chopped Dolce Fresca basil
  • Freshly-grated Parmesan cheese


  1. Bring a 6-8 quart pot of water to a boil. Season with 1 tbs salt.
  2. Warm 2 tbs olive oil in a 12” skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bay leaves, cook 1 minute longer until fragrant.
  3. Add Matter Hatter Peppers and cook 2 minutes. Add Seychelles pole beans, Chef’s Choice Yellow tomatoes and Prism kale and cook until softened, about 5 minutes longer.
  4. Meanwhile, cook pasta in salted water, until nearly al dente, still a little firm in the middle. Drain, reserving 1 cup of the cooking water.
  5. Add pasta and reserved water to vegetables. Toss and cook until water has evaporated.
  6. Stir through remaining 1 tbs olive oil, vinegar and basil.
  7. Season to taste with salt, pepper, Parmesan and additional oil and vinegar as needed.