Minestrone
Minestrone “big soup” means “that which is served” – designed to fill you up. It is documented in an English cookbook from 1871. The tradition of not losing its rural roots continues today, and minestrone is now known in Italy as part of a style of cooking called cucina povera (“poor people’s cuisine”), meaning dishes that have rustic, rural roots, as opposed to cucina nobile (“noble cuisine”), or the cooking style and nobility of the aristocracy. The vegetables used may vary according to personal taste and availability.
You will need:
olive oil
1 leek
1/2 potato
1 shallots
1 carrot
4 cloves of garlic
1 can diced tomatoes
1 can white beans
Mediterranean spice
Cayenne pepper
1/2 daikon
225g Penne
1 zucchini
1g champignons
salt
black pepper
Procedure:
Drain the canned beans and rinse them in cold water before adding them to the soup. Next, in the bottom of a pot large enough to hold all the ingredients, sauté the garlic and shallots in olive oil for about 5 minutes. Add all the vegetables, stir and cook for 5 minutes. Add the cooked beans and cover with water. Simmer gently for about 60 minutes, stirring frequently, adding more liquid as needed. Add more water if necessary to maintain enough liquid to cook the vegetables. Add the pasta after the cooked vegetables—season with salt and pepper. Serve hot once the pasta is tender or cool and serve at room temperature or even chilled. Drizzle each serving with olive oil.
30 oz Tumbler Stainless Steel Insulated I Love Minestrone Soup
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