Behind the Recipes
Minestrone Toscana by The Italian Academy of Cuisine
INGREDIENTS:
5 tbsp. olive oil
2 oz. pancetta, diced
1/2 medium onion, finely sliced
1/2 cup chopped basil
1/2 lb. potatoes, peeled and diced
1 carrot, diced
1/2 lb. Swiss chard, chopped
1 celery stalk, cut in small pieces
1 head lettuce, chopped
2 or 3 small zucchini, diced
4 oz. string beans
2 or 3 ripe plum tomatoes, peeled and roughly chopped
2/3 cup fresh borlotti beans
Vegetable or chicken broth
1/2 lb. short pasta
PREPARATION:
1. In a deep pot, heat 4 tablespoons olive oil and sauté the pancetta, onion and basil, then add all the vegetables except the tomatoes.
2. Add salt to taste, cover and cook over low heat for about 10 minutes.
3. Add the tomatoes and beans, then add enough broth to cover.
4. Cook slowly for about 2 hours, stirring to prevent the mixture from sticking and adding water or broth as needed.
5. Add the short pasta and cook for 10 minutes. When the pasta is done the soup is finished.
6. Finish with the remaining olive oil and serve hot.
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