Mixed Vegetable Soup with Pasta

Method

1. Prepare all vegetables: peel and dice the pumpkin, cut the cauliflower and broccoli into small florets, chop the chard (including the tender white stalks), slice the red onion, remove the tough central rib from the cavolo nero leaves and tear into pieces, peel and dice the carrots, and finely slice the spring onion.
2. Place the chopped vegetables (cauliflower, cavolo nero, chard, pumpkin, carrots, spring onion, and red onion) in a large pot. Add a drizzle of olive oil and a pinch of salt, then cover with cold water (add water gradually as needed).
3. Bring to a gentle boil and cook over medium heat, stirring occasionally. Add more water if necessary, until the vegetables are tender (the pumpkin should break easily when pressed).
4. Add the pre-cooked borlotti beans and stir gently to combine.
5. When the vegetables are nearly ready, add the teddy bear-shaped pasta. Cook according to package directions or for about 8–10 minutes, until the pasta is tender but still al dente. Stir occasionally so the pasta doesn't stick.
6. Taste and adjust salt if needed.
7. Serve hot in bowls, topped with freshly grated Parmesan cheese.