Start by preparing your onion, carrots and potato for the soffritto
Add them all together in a pot, with the frozen peas, and two tablespoons of Belmorso EVOO. I suggest you leave Novello for drizzling at the end.
After 7 minutes, add your chicken mince and one more tablespoon EVOO. Mix well, lower the heat further, and let it cook for another 5 to 10 minutes. Remember to mix from time to time.
Melt your vegetable stock cubes in a bowl of hot water, and throw into the pot. Add enough water to cover the vegetables and some more to cook the pasta later. I used 2 litres at this point and didn't add any more later.
Season and mix. Lower the heat, cover with the lid, and let the vegetable soup cook for 30 minutes.
After the 30 minutes, check whether there's enough water to cook the pasta in. If not, you can add more now.
Add the tubetti pasta, mix well and let it cook for 10 minutes without the lid. Mix from time to time. The broth is enough for 300 to 350 gr of pasta. It depends on how you like your pasta soup, with a lot of broth or without.
Take the pot off the heat, mix and serve. Finish with a drizzle of Novello 2024 EVOO and some grated parmesan.
