Minestrone
6 servings
90 minutes
One of the few Italian soups, and obviously the most popular. Lots of vegetables in a light broth, aromatic olive oil and a little parmesan. This soup has a very flexible recipe, for example, this is how chef Giuseppe Davi prepares it.
1
In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, minced rosemary, salt, and pepper. Cook, stirring, for 5-8 minutes until the onion starts to turn golden.
- Red onion: 1 piece
- Carrot: 2 pieces
- Celery: 2 stems
- Rosemary: 1 sprig
- Salt: to taste
- Ground black pepper: to taste
2
Add crushed pelati, after a minute add diced potatoes, cabbage, beans, pour in water (about 1.5 liters) and bring to a boil.
- Pelati (whole peeled tomatoes): 400 g
- Potato: 200 g
- Savoy cabbage: 225 g
- Canned white beans: 400 g
3
Once it boils, add the green beans and cook until the potatoes are done, about 20 minutes. Season with salt, pepper, add minced garlic and basil.
- Green beans: 225 g
- Potato: 200 g
- Garlic: 1 clove
- Basil: 30 g
- Salt: to taste
- Ground black pepper: to taste
4
Serve topped with grated parmesan and torn basil leaves. Garnish with a few drops of olive oil.
- Grated Parmesan cheese: 60 g
- Basil: 30 g
- Olive oil: 50 ml
