Soup with anelletti pasta

Italian food is simple, and none more than this delicious little treat from Sicily, Anelletti soup. Anellini, meaning 'rings' in Italian are the pasta base for this super-simple soup. Here are some simple Sicilian anelletti in minestrone, a pasta shape that I find suitable for a thousand uses: an example is this delicious recipe I thought of making it a pseudo macrobiotic soup.

Ingredients (serves 2)

100 gr. anelletti 

1 small organic cabbage  

3 organic carrots 

3 small organic leeks 

2 organic winter green zucchini 

2 stalks of organic celery 

1 small potato 

1 liter of vegetable broth

2 level teaspoons of barley 

Procedure

I chose the vegetables according to seasonality and trying to maintain the balance of ying and yang energies paying attention to whether they were above or below ground and earth. Following the same logic you can obviously use other types of vegetables. Meanwhile I prepared 1 liter of vegetable broth using a bio cube. I cut the vegetables, poured the broth and cooked for 15/20 minutes. When the minestrone came to a boil I poured the anelletti and continued cooking for another 14 minutes (pasta cooking time). Then I turned off the heat and added the two teaspoons of barley, previously dissolved in a little cooking liquid of the minestrone. The important thing is that barley does not boil so as not to lose its nutritional properties. 

And here is our dinner from last night.🙂