Minestrone by jamie oliver
a little bean, a little povca and a good minestrone is there, even when we add soffrito ... enjoyment
Preparation steps
- Put beans soaked overnight in a bowl of water, add bay leaf, tomato and potatoes, bring to a boil and cook until softened depending on the quality of the beans some 25min.Of course you can skip this whole story if you use canned beans.When done drain it (save the liquid from cooking the beans) discard the potatoes, tomatoes and bay leaf.
- Make a soffrito (a variation of the powder): Heat the olive oil in a bowl, add the chopped bacon (it tastes better with it but if you don't like or can't eat, leave it out), chopped onion, celery, fennel seeds (anise), chopped garlic and chopped basil leaves. in a half-covered pan, simmer on low heat for about 20 minutes. Be careful not to brown it. Add tomatoes, diced zucchini and red wine, then let everything cook for about 15 minutes. add sugar.
- After 15 min. add washed and chopped chard, stock and boiled beans. Let everything boil together, add pasta, salt and pepper if necessary, and cook until the pasta softens. If the minestrone seems too thick, dilute it with water from cooking beans or if you use canned with a little water. If necessary, add more salt and pepper.
Serving
Serve sprinkled with grated parmesan and drizzled with good olive oil, I know how to put a few drops of white truffle oil and then you get a real ummami taste. Sprinkle everything with fresh basil leaves. Serve with soup, of course, toasted bread, in variations as desired.
