Provided by: SmallRecipe.com
Ingredients:
| 6L water |
| 2 tomatoes diced |
| 3 carrots diced |
| 3-4 celery stalks chopped into bite size pieces |
| Swiss chard-medium size bunch, washed and chopped |
| 1 large onion diced |
| 2 potatoes diced |
| 2 cans mixed beans (or see note below) |
| Salt and pepper to season to your liking |
| Grated parmesan cheese for sprinkling before serving. |
| Beef or chicken (already cooked and diced) (optional) |
| Pasta noodles/shells/ barley or rice (optional). Cook desired quantity separately and add just before serving if being eaten right away) |
Steps:
- Using an 8L stock pot add
This minestrone recipe is authentic just like you’d find in Italy. Try it today and you won’t be disappointed.
Provided by: SmallRecipe.com
Categories: Primo
Total time: 125 minutes
Prep time: 20 minutes
Cook time: 105 minutes
Yield: 6
Ingredients:
| 400 g cannellini beans |
| 2 liters water (to boil the beans) |
| 200 g zucchini |
| 500 g herbs |
| 150 g pork rind |
| 100 g raw ham |
| 200 g ditali pasta |
| 1 cup Parmigiano-Reggiano cheese (grated) |
| 1 tablespoon extra virgin olive oil |
| 1 chive |
| 1 parsley |
| salt |
| pepper |
Steps:
- Cut the pork rind into strips.
- Place into a saucepan the prosciutto (ham) cut into strips, together with oil, a chopped onion and parsley.
- As soon as the onion starts to boil, add the pork rind, beans, chive, herbs, zucchini and season with freshly ground salt and pepper.
- Let it simmer for a few minutes, add the water in which the beans have been boiled, cover the pan and let it cook at moderate heat.
- Let it simmer, increase the heat and add pasta or rice, depending on your preference.
- The minestrone should be dense at the end. Serve it with grated Parmesan cheese.
Nutrition Facts:
Calories 459 kcal, Carbohydrate 38 g, Protein 35 g, Fat 18 g, Saturated Fat 6 g, Cholesterol 45 mg, Sodium 1092 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
Place soaked and drained beans in a large pot; add cold water to cover beans by 2 inches. Bring to a boil; reduce heat and simmer 1-1½ hours or until tender.
Provided by: SmallRecipe.com
Total time: 30 minutes
Cook time: 30 minutes
Yield: 4-6
Ingredients:
| 2 cups dried Tuscan white beans, soaked overnight and drained |
| ½ cup extra-virgin olive oil |
| 4 carrots, peeled and diced |
| 2 celery stalks, diced |
| 1 small onion, diced |
| 1 Tbsp minced garlic |
| 2 (28-oz) cans whole peeled tomatoes, undrained |
| Salt and freshly ground black pepper, to taste |
| 1 bunch Tuscan kale, coarsely chopped |
| 3 large leaves Swiss chard, coarsely chopped |
| ½ cabbage, cored and coarsely chopped |
| 1 loaf Italian bread, sliced and toasted |
Steps:
- Place soaked and drained beans in a large pot; add cold water to cover beans by 2 inches. Bring to a boil; reduce heat and simmer 1-1½ hours or until tender. Drain, reserving bean cooking liquid. Meanwhile, heat oil in a large pot over low heat. Add carrots, celery, onion and garlic; cook 15 minutes. Add tomatoes; cook 15 minutes. Add cooked beans and half the reserved bean cooking liquid. Season with salt and pepper to taste. Cook 30 minutes. Add kale, chard and cabbage; cook 1 hour, adding remaining cooking liquid. To serve, arrange bread to cover bottom of soup bowls and ladle soup on top over bread. Let stand a few minutes before serving. Serve extra bread on the side. Serve with a drizzle of olive oil.
Provided by: SmallRecipe.com
Prep time: 5 minutes
Cook time: 45 minutes
Yield: 4
Ingredients:
| 2.5 litres of water (you can also use organic unsalted veggie broth or use ½ water and ½ broth ) |
| one whole peeled onion |
| 2 celery stalks (I cut mine in half) |
| 3 carrots (peeled ) |
| 4 peeled whole garlic cloves |
| salt to taste (start with ½ a tablespoon and taste and adjust) |
| boiled pastina of choice (I boil mine separately in boiling salted water) |
| fresh parmigiano for dusting |
Steps:
- Fill a big pot with water or ½ water and ½ organic unsalted vegetable broth. Add in all the whole peeled and washed vegetables and let it come to a boil. Feel free to add any other veggies like zucchini as you won't taste it once it's blended. Add salt and make sure to add more as you taste and adjust at the end.
- Once the broth is boiling, be sure to reduce the heat to medium-low and semi cover it with a lid. Let it go for 45 minutes or until the veggies are all super soft and it has reduced.
- You can now take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth. Blend until everything is nice and smooth, add it back into the pot and stir.
- In the meantime, boil any pastina of choice in a small pot of salted water separately. Once the pastina is cooked, you can add it to the bottom of a bowl, pour in the broth on top and dust with some parm. Enjoy.