Gastronomixs

Minestrone

Made with peas, broad beans, and lots of green vegetables in the spring and summer. Made with onions, carrots, potatoes, and chard in the autumn and winter. 

Minestrone

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Ingredients

1

 

tomato

2

 

carrots

2

 

white onions

1

 

leek

2

stalks

celery

1

bunch

chard

2

 

courgettes

3

tbsp

olive oil, extra-virgin

1

 

small piece of cavolo nero, roughly chopped

1

handful

fresh peas

1

handful

fresh broad beans, blanched, skins removed

1

handful

spinach, roughly chopped

2

litres

vegetable stock

1

 

potato, peeled

1

tbsp

cooked borlotti beans

1

tbsp

cooked chickpeas

 

 

olive oil

 

 

salt

Preparation method

  • Peel the tomatoes, remove the flesh, and cut the flesh into cubes.
  • Cut the carrots, onions, leek, celery, chard, and courgettes into cubes.
  • Keep all the cut-offs and remnants if you want to make your own stock.
  • Heat some olive oil in a pan and braise the onion in it for three to four minutes.
  • Add the remaining vegetables; first add those with the longest cooking time and cook briefly before adding the next lot of vegetables.
  • Add a little salt to the pan with each different type of vegetable.
  • Once the last vegetables have been added to the pan, add the stock and the whole potato, followed by the borlotti beans and chickpeas.
  • Bring the mixture to the boil, turn down the heat, and leave to cook until done.
  • Season the soup to taste with salt and pepper.
  • Add the tomatoes.
  • Remove the potato from the pan, roughly mash it, and add to the soup to thicken it slightly.
  • Drizzle some olive oil over the soup when serving it. 

Serving suggestions

  • As an amuse-bouche.
  • As a starter or entremets served with bread.
  • Variation tip: use other vegetables and replace the potato with pasta.

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