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Video
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large onion chopped
- 5 celery stalks rounds
- 5 large carrots
- 2 cups plum tomatoes chopped or 14 ounces can tomatoes (400 grams)
- 2 cups frozen peas thawed
- 1/2 pound string beans cut in 1/2 inch pieces (225 grams)
- 2 large zucchini or 3 medium
- 1 large potato or 2 medium
- 3 2 inch square Rinds Parmigiano Reggiano cheese
- 2 can organic beans 15 ounces each (425 grams) drain but don’t rinse. I used northern bean and pinto
- Fresh parsley
- Salt to taste
- Fresh cracked pepper to taste
- Pecorino Romano grated
- Ditalini pasta (optional)
- 2 quarts boiling water
Instructions
- Step#1 -In a 6 quarts pot add your oil, onion, and celery.
- Step#2- Put the flame on medium and start sweating the vegetables. I also add the salt so it helps release the water.
- Step#3- Once onions are golden add your tomatoes, chopped parsley, and Parmigiano Reggiano rinds. Let it cook for at least five minutes.
- Step#4- Place a smaller pot with 2 quarts of water and bring to a boil.
- Step#5- Start adding the boiling water to your cooking vegetables and gradually add all the remainder of the vegetables and beans.
- Step#6- Add enough water to cover all the vegetables. Bring to a boil. Lower your flame, place a lid on it and continue cooking for an hour. Taste and adjust the salt.
- Step#7-You can serve the minestrone with a drizzle of olio Santo (red crushed pepper infused olive oil ) and Pecorino Romano cheese or cook small pasta in it.
- Step#8- In a smaller pot for every cup of the minestrone add 1/3 cup of small pasta. I used ditalini. Cook for 8 minutes and serve with olio Santo and Pecorino Romano cheese.
