Vegetarian Recipes - Leghorn-Style Minestrone Recipe

  
 

Leghorn-Style Minestrone Recipe

 

Ingredients

 

Serves 6-8

  • 1 lb/500 g dried  cannellini beans

  • 12 oz/350 g Tuscan kale, shredded

  • 1/2 cabbage, sliced

  • 2 cloves garlic, finely chopped

  • 2 tbsp parsley

  • 2 tbsp basil

  • 5 tbsp olive oil

  • 1 onion, chopped

  • 1 carrot, chopped

  • 2 stalks celery, coarsely chopped

  • 2 zucchini, chopped

  • 2 potatoes, chopped

  • 2 quarts/2 liters Vegetable Stock

  • salt and pepper

  • 1 1/2 cups/300 g rice

  • 1/2 cup/50 g freshly grated Parmesan cheese

Method:

  1. Soak the beans in cold water for 12 hours. Drain. Cook the beans for 1 hour, or until tender.

  2. Cook the Tuscan kale and cabbage in lightly salted water for 20-25 minutes. Drain, press out excess water, chop finely, and set aside.

  3. Sauté the garlic, parsley, and basil in the oil in a large saucepan for 5 minutes.

  4. Add the onion, carrot, celery, zucchini, potatoes, beans and their cooking liquid, Tuscan kale, and cabbage, stirring well. 

  5. Pour in the vegetable stock. Season with salt and pepper. Cover and simmer over low heat for 2 1/2 hours.

  6. Add the rice and cook for 20 minutes more. Sprinkle with the Parmesan and serve hot.