Naf,
You have requested a Minnestrone Recipe … Having some paternal Italian bloodlines, dating back over three generations, this recipe hails from Veneto …
Ingredients:
2 tblsps Italian Evoo
1 large potato peeled & diced
1/4 of a head of cabbage ( White, Green or Cavolo Black ) - shred into shreds !
2 médium sized Courgettes or Zucchine … dice ( can peel or not peel - this is up to you )
1 Large Carrot ( peel and dice )
1 large onion - peel and dice finely
1 fennel bulb - trimmed and sliced finely with fronds
vegetable or chicken stock broth
White beans of choice ( soaked over night - do not use tinned or jarred ) navy or northern or cannelli beans
Cook beans on low slow flame or heat until tender AFTER soaking overnight in wáter just covering the beans
Shell pasta or tiny tubes called ditalini - 1 ladle of these
1 cup fresh shelled sweet peas ( de-Shell or un-pod the peas ) or use French Green beans fresh
- heat evoo in a large sauce pan over médium heat.
- add the potato, the cabbage, the zucchine, carrot, onion, fennel and sauté the veggies about 7 to 8 minutes until they begin to color.
- Now add your broth and reduce heat or flame, and slow simmer until veggies are crisp tender, approx 10 mins.
4 ) add the beans ( strained ) and then the pasta, and stir occasionally for approx 10 minutes.
And add your RIND OF REGGIANO PARMIGIANI … 18, 24 OR 36 MONTHS. - Now add your salt cautiously, freshly ground black pepper and stir for approx 5 to 8 minutes on low low low flame or heat …
- let sit for a few minutes and then serve in earthenware bowls …
Serve with extra Reggiano and ciabatta bread warm from oven or similar rustic bread and a glass of wine of choice …
Always Delicious and relatively simple …
