AUTHENTIC ITALIAN MINESTRONE SOUP FROM TRIESTE

Ingredients

  • 2 oz double smoked bacon (diced)
  • 1 yellow onion (chopped)
  • 1/2 lb (about 5 1/2 cups) Swiss chard (leaves and stems, roughly chopped)
  • 1/2 lb (two small or one large) zucchini (cut into thick slices)
  • 5 oz (2 packed cups) spinach (roughly chopped)
  • 3 oz (about 1 cup) chopped green beans (fresh or frozen and defrosted)
  • 2 carrots (cut into thick slices)
  • 1 celery rib (cut into thick slices)
  • 2 tomatoes (peeled and sliced)
  • 2 large potatoes (peeled and cut into quarters)
  • 6 1/2 cups beef or vegetable broth
  • 3 Tbsp butter
  • 2 tomatoes (peeled and minced)
  • 5 oz (1 1/2 cups) durum wheat semolina pasta
  • 3 Tbsp olive oil (for frying)
  • 4 Tbsp Grana Padano cheese (or Parmigiano Reggiano, grated)
  • 1 Tbsp chopped fresh Italian parsley
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and bacon, and cook until the onion is translucent, about 4 minutes. 
  • Add the Swiss chard, zucchini, spinach, celery, green beans, potatoes, carrots and the 2 sliced tomatoes. Continue cooking for another 15 minutes, stirring every now and then.
  • Add the broth. Season with salt and pepper to taste and cook, covered, for an hour and 15 minutes.
  • Remove the potatoes from the pot, mash, mix with the minced tomatoes and return back to the pot.
  • Add the pasta and cook for about 5-7 minutes, or until the pasta is cooked. The time will depend on the kind of pasta you are using.
  • Add the chopped parsley, butter and 4 tablespoons of Grana Padano or Parmigiano Reggiano cheese. Mix well and serve.



Recipe source: ifoodblogger

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