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Receta Minestrone d'inverno
by Luna's Recipes

Minestrone d'inverno

There is nothing better on a cold winters day than a nice, hot bowl of authentic minestrone. It's a very forgiving and versatile dish, you can adapt the vegetables to suit seasons, preferences, occasion or just simply what you have in the fridge. For the winter version of minestrone, I personally tend to just change the pulses and the green leafy vegetables.

Calificación: 5/5
Avg. 5/5 1 voto
  Italia Italian
  Raciónes: 4 Servings

Ingredientes

  • basil
  • 1onion, diced
  • 4 garlic cloves, sliced
  • 5 celery stalks, slices
  • 2 large carrots, roughly cubed
  • 150g cubed pancetta, optional
  • 2x 400g plum tomato tins
  • 270g dried cannellini beans, soaked overnight and cooked
  • 400g cavolo nero, or swiss chard, curly kale
  • 1 organic chicken stock cube
  • 100g spaghetti, snapped in small pieces
  • grated parmesan cheese
  • olive oil

Direcciones

  1. In a heavy based pan, on a medium heat, add 3tbsps of olive oil and add the cubed pancetta. Fry the pancetta until crisp and golden and immediately add the onion, garlic, carrot and celery. Add a pinch of salt so the onions don't brown and cover with a lid and leave to cook for 25mins, on a low heat.
  2. Add the plum tomatoes and season with salt and a generous amount of black pepper. Stir well and leave to cook for a further 10mins. Slice the stalks of the basil and add to the pan.
  3. Pour in 700ml of boiling water and crumble in the stock cube. Check the seasoning again.
  4. Slice the cavolo nero and add to the pan. Followed by the cannellini beans and stir well. Leave to cook on a medium low heat for 5mins.
  5. Add the broken pieces of spaghetti and leave to cook for a further 10mins.
  6. Grate over a little parmesan and add a generous amount of torn basil leaves.
  7. Serve with a nice crusty bread and more parmesan to serve at the table.