Potentino Minestrone

Potentino Minestrone for 6-8

 

Please note that left over minestrone is better so add more Ingredients if you wish

 

Cavolo Nero 200 g

Pumpkin 100g

Mushrooms 100g

Tinned Tomato 1 can

Zucchini 100g

Potato 100g

Dried Cannellini or Borlotti Beans 100g

 

(Ingredients depend on season – traditionally these soups are made with what you had in your vegetable patch or in the fields Or nowadays in fridge or shop)

Spinach, Cabbage, Swiss Chard or Stinging Nettle may be used to replace

Cavolo Nero when it is not in season and you can also add

Asparagus

Fresh Borlotti Beans

Fresh Tomato

Green Beans

Fresh Peas

Fresh Broad Beans

 

Chop or slice all vegetables into small pieces about the size of the first digit of your thumb.  Do not slice your thumb.

 

Beans do not need to be sliced or chopped.

Cavolo Nero or substitution may be put into blender and rough blended.

 

Put aside all choppings to add later

 

Soffritto

Celery – 50g

Carrots – 50g

Onion – 50g

Garlic -25g

 

For cooking the soffritto and condiment for the finished soup

Potentino Extra virgin Olive Oil

 

Flavouring

Winter  – sage and/or rosemary

Summer – basil and/or wild thyme

 

Soak dried beans overnight.

Cook gently so the water goes plop plop for about an hour until soft but not dissolving – put aside.

 

MINESTRONE

I start with the soffritto mix.  Preferably in cast iron pot or one with a good thick base.

Celery

Carrots

Onion

Garlic

I throw everything into the Blender or finely chop.   I then sautee it gently in said pot with our best  extra-virgin olive oil.

 

After 10 mins of gently sautéing you can add pumpkin, mushrooms, potato asparagus, peas, beans, cabbage, tomato et al

 

BUT

DO NOT ADD

Green leaf matter

 

Cook it all up gently for 10 mins.

 

Add water to cover.

 

At this point season and flavour with herbs of your choice and a little bit of chili chopped.  Do not use dried herbs from the shops they are rubbish.

 

If you have your own home-made stock (either chicken or vegetable) please add.  Since we do not always have these and I am rather busy, we use a vegetable broth with no mono sodium glutamate  – known in the house as ‘magic powder’.  It is not  cocaine.

 

Preparation is pretty much over.  Let this cook for 30mins slowly – you can add the beans (dried, soaked and cooked) if you have not taken the fresh pea/bean option.

 

Add the Cavolo Nero or green leaf option.  Stir in and DO NOT cover.  Cook for another 15 mins.

 

Serve with Extra Virgin Olive Oil and Bruschetta (toasted Tuscan bread rubbed with fresh garlic, soused in POTENTINO olive oil and sprinkled with Olive oil.  DO NOT rub garlic before toasting)

 

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