From my Grandma’s memories,one of the most famous and classic Italian vegetable soup.
- 3 ½ oz potatoes
- 3 ½ oz green beans
- 3 ½ oz zucchini
- 3 ½ oz carrot
- 3 ½ oz onion
- 3 ½ oz celery
- 3 ½ oz beans
- 3 ½ oz peas
- 3 ½ oz broad beans
- 3 leaves of basil
- 1 sprig parsley
- 1 ¾ oz swiss chards
- 3 ½ tablespoons extra virgin olive oil
- salt and pepper to taste
- 3 ½ oz pasta
- 5 oz grated Parmigiano Reggiano cheese
Put into a cold pot the vegetables suitably cut: the potatoes, beans, zucchini, carrots, onions, celery, beans and peas, shelled and peeled broad beans, the basil and chopped parsley, the Swiss chard and other types of leafy green vegetables according to the flavours and the season, the aubergine (to taste), the extra virgin olive oil and the salt.
Cover with boiling water in sufficient quantity, adding a stock cube.
During cooking, the minestrone tends to reduce: avoid adding too much salt.
It is advisable to cook the potatoes in large pieces, to be mashed with a fork later on to thicken the stock.
After some hours of slow cooking, add the pasta, preferably short and egg-based, or rice.
This minestrone should be served very dense and garnished with chopped basil.
Add the grated cheese at table.
The minestrone can also be consumed cold in the summer.
Source: Academia Barilla