Minestrone Alla Toscana

Summary

Ingredients

• 1 onion (s), white, large, finely diced
• 2 clove (s) garlic, finely diced
• 3 tablespoon olive oil
• 1 leek, cut into rings, only the white
• 1 celery stalk, cut into 0.5 cm cubes
• 3 carrot (s), cut into 0.5 cm cubes
• 1 zucchini, cut into cm cubes
• 200 g tomato (s), peeled, pitted, quartered or eihth, dependin on size
• salt and pepper
• 1 ½ liter vegetable stock, lightly salted
• 1 head black cabbage, cut into strips without the stalk, alternatively a few leaves savoy cabbage
• 200 g beans, reen, halved
• 3 tablespoon peas, split or frozen
• 1 potato (s), large, cut into 0.5 cm cubes
• 3 tablespoon beans (Borlotti beans), cooked or white cannellini beans
• 3 tablespoon beans, thick, blanched, skin removed
• 3 tablespoon pesto genovese, see my recipe in the database
• 6 tablespoon parmesan, grated

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Instructions

1. The minestrone is known throughout the country, but varies significantly from province to province. This version could be found in central Italy.
2. First, gently sauté the onion with the garlic in the oil. After 3-4 minutes add the vegetables individually in the order in which they are listed above, i.e. leeks, celery, carrots, zucchini. Stir well each time, then add the next vegetables and finally add a little salt. Now add the tomatoes, season with salt and pepper, stir and always leave the stove on medium temperature.
3. Now pour in the broth, bring everything to a simmer again and add the rest of the vegetables except for the Borlotti beans and the broad beans. When the vegetables in the pot are crispy, add the two remaining types of beans, reduce the temperature and let them steep for about 5 minutes until all the vegetables are almost soft.
4. Finally, mix in the pesto Genovese and serve. Grate a little parmesan on each plate as desired and drizzle a dash of strong olive oil.
5. Of course, you can also cook a handful of rice or 100 g of soup noodles. If you have the opportunity to get chickpeas, you can also add them.
6. Traditionally, a minestra, a soup, belongs to the primo piatto and thus replaces the pasta or risotto course.