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Minestrone Toscana by The Italian Academy of Cuisine

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    Source: www.behindtheburner.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 5 tbsp. olive oil

    2. 2 oz. pancetta, diced

    3. 1/2 medium onion, finely sliced

    4. 1/2 cup chopped basil

    5. 1/2 lb. potatoes, peeled and diced

    6. 1 carrot, diced

    7. 1/2 lb. Swiss chard, chopped

    8. 1 celery stalk, cut in small pieces

    9. 1 head lettuce, chopped

    10. 2 or 3 small zucchini, diced

    11. 4 oz. string beans

    12. 2 or 3 ripe plum tomatoes, peeled and roughly chopped

    13. 2/3 cup fresh borlotti beans

    14. Vegetable or chicken broth

    15. 1/2 lb. short pasta

    Instructions Jump to Ingredients ↑

    1. In a deep pot, heat 4 tablespoons olive oil and saut 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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