Livorno Style Minestrone Recipes

Ingredients :

300 g

500 g

300 g

125 g

1/2

60 g

2

1 tablespoon

1 tablespoon

6 tablespoons

1

1

2

2

2

2 liters

100 g

rice (Italian semifino, cristallo or Carolina rice)

freshly hulled or shelled borlotti or similar beans or 250 g dried borlotti beans, pre- soaked

spinach leaves

leaves of Swiss Chard, stalks removed

small Savoy cabbage

finely chopped pancetta

cloves garlic, finely chopped

finely chopped parsley

finely chopped fresh basil

extra virgin olive oil

onion, coarsely chopped

carrot, coarsely chopped

stalks celery, coarsely chopped

zucchini or courgettes, coarsely chopped

yellow potatoes, coarsely chopped

meat stock (homemade or bouillon cube)

freshly grated parmesan cheese

salt

freshly ground black pepper

1. Cover the beans with salted water and boil for about 15 minutes until tender.

2. If using pre-soaked dried beans, drain, rinse and boil until tender, adding salt when they are nearly done.

3. Wash all the green leaf vegetables well.

4. Shared or cut into thin strips.

5. Place first the cabbage, then the chard and spinach in a saucepan containing a little salted water and cook for 5-6 minutes.

6. Drain when only just tender, squeeze out excess moisture and chop finely.

7. Sauté the pancetta, garlic, parsley, and basil in the oil for 4-5 minutes.

8. Add the raw vegetables followed by the beans and their cooking liquid , then the cooked, chopped vegetables, stirring to combine.

9. Pour in the hot stock, season to taste, cover and simmer very gently for 2¹/2 hours.

10. Add the rice, stir well and cook for 20 minutes more.

11. Serve hot and with extra grated parmesan cheese to sprinkle over the top.

Serves 6

Preparation        : 35 minutes

Cooking             : 3¹/2 hours

Recipe grading    : fairly easy

Suggested wine  : a dry red (Chianti dei Colli Pisani)

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