Recipe of the Day: Mama Isa’s Classic Minestrone – Minestrone Soup
1 yellow Onion
100 g of Cauliflower, but only the flowers
2 stalk of Celery
40 g of Peas
100 g of Spinach leaves
100 g of Zucchini
100 g of Borlotti Beans
100 g of Broccoli, but only the flowers
50 g of Green or Red Cabbage
100 g of Tomatoes
50 g of Zucca (Marina Chioggia Squash)
Vegetable stock (1 liter or more)
Extra Virgin Olive Oil (EVOO)
Salt to taste
Black Pepper to taste
Parmigiano Reggiano, freshly grated
Chop onion, carrots and stalk of celery. Cut potatoes, zucchini, Marina Chioggia squash, tomatoes in small cubes. Separate cauliflower and broccoli flowers from the stem and cut in small pieces. Cut green or red cabbage. In a large pot heat EVOO and add stalk of celery, carrots and onions (soffritto) without browning. Let them cook till the soffritto becames translucent.
Add 1 liter or more of vegetable stock.
Add potatoes, zucchini, cauliflower, broccoli, tomatoes, squash, green cabbage – but not spinach and peas. Cook on low temperature about 30 min. If you see that the minestrone is too dense, add more vegetable stock.
After 30 min. add spinach, borlotti beans and peas and cook again for 10 min. Add salt and black pepper to taste.
Serve warm and sprinkle with EVOO and grated Parmigiano Reggiano cheese.