Orzo minestrone Milanese style, which I turned vegan because with so many veggies umami isn’t missing...if you prefer you can substitute stock for water and add grated cheese at the end! 🥂 5​​tbs extra v olive oil, divided 1​​small y onion, diced 1⁄2 inch 2​​carrot, diced 1⁄2 inch 2​​stalk celery, diced 1⁄2 inch 1​​can cranberry beans, drained 3​​cups cauliflower florets 3​​cups savoy cabbage, shredded 3​​plum tomatoes, diced 1​​zucchini, diced 1 1/2​​cup spring peas 1/2​​box Barilla Orzo pasta TT​​salt and black pepper 6​​basil leaves, torn 3 bay leaves In a pot sauté celery, carrots and onion with 1⁄2 olive oil for three minutes. Stir in cauliflower, cabbage, add 3.5 liters water, bay leaves,season with salt and pepper and bring to boil, cook for 30 minutes. Blend 1/5 of it and put back together.Stir in tomatoes, beans, peas, zucchini and pasta, season with salt and pepper and cook for four minutes. Turn heat off and let rest for 20 minutes stirring every other 3-4 minutes. Fold in basil, drizzle with extra virgin olive oil before serving #pasta #italianfood #vegan #vegetarian #umami