Live to 100 Minestrone
Live to 100 Minestrone
Ingredients
- 100 g dried borlotti beans, or 250g tinned borlotti beans
- 100 g dried chickpeas, or 250g tinned chickpeas
- 1 onion, diced
- 2 celery sticks, diced
- 1 large carrot, diced
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, finely chopped
- 3 sun-dried tomatoes, finely chopped
- 15 g basil, finely chopped
- 15 g parsley, finely chopped
- 3 large tomatoes, roughly chopped
- 1 large potato, diced
- 4 large Savoy cabbage leaves, roughly chopped, or other seasonal leafy greens
- 40 g Pecorino, grated, or 4 tablespoons Pangrattato, optional for serving
- as needed fine sea salt
- as needed freshly ground black pepper
- 1 handful per person fregula or any small pasta shape, optional
- as needed water
Instructions
- 1
In a large casserole dish, add 2 tablespoons of extra virgin olive oil.
⏱️ 1 min
- 2
Add the diced celery sticks, diced large carrot, and diced onion to the casserole dish. This is your soffritto.
⏱️ 2 min
- 3
Add a generous pinch of fine sea salt to the soffritto.
- 4
Let the soffritto slowly cook for about 10 minutes until softened.
⏱️ 10 min
- 5
While the soffritto is cooking, prepare a "flavour bomb" by finely chopping the garlic cloves, basil, parsley, and sun-dried tomatoes together on a cutting board.
⏱️ 5 min
- 6
Add the chopped garlic, basil, parsley, and sun-dried tomatoes to the soffritto in the casserole dish.
⏱️ 1 min
- 7
Roughly chop the large tomatoes and add them to the mixture immediately after the flavour bomb ingredients.
⏱️ 2 min
- 8
Add the diced large potato to the mixture.
⏱️ 1 min
- 9
Continue to cook everything until the tomatoes and potatoes are nice and soft, stirring occasionally.
⏱️ 10 min
- 10
Fill the casserole dish with enough water to cover all the ingredients. Bring to a simmer and slowly cook for about 1 hour.
⏱️ 60 min
- 11
Towards the end of the cooking time, add the roughly chopped Savoy cabbage leaves (or other seasonal leafy greens).
⏱️ 2 min
- 12
Add the borlotti beans and chickpeas to the minestrone.
⏱️ 1 min
- 13
If needed, fill the dish with more water so all the ingredients are covered again.
⏱️ 1 min
- 14
Give it a good stir and cook for another 10 minutes.
⏱️ 10 min
- 15
If desired, add fregula or any small pasta shape at this point. Add about a handful of pasta per person and cook according to package directions until fully cooked.
⏱️ 5 min
- 16
Once the pasta is fully cooked (if using), taste the minestrone and adjust the seasoning with fine sea salt and freshly ground black pepper as needed.
⏱️ 1 min
- 17
Serve the minestrone into bowls.
⏱️ 1 min
- 18
Optionally, top with grated Pecorino cheese or Pangrattato.
⏱️ 1 min
- 19
Finish with a drizzle of extra virgin olive oil on top before serving.
Kitchen Tools
Nutrition Facts (per serving)
Live to 100 Minestrone
- 100 g dried borlotti beans, or 250g tinned borlotti beans
- 100 g dried chickpeas, or 250g tinned chickpeas
- 1 onion, diced
- 2 celery sticks, diced
- 1 large carrot, diced
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, finely chopped
- 3 sun-dried tomatoes, finely chopped
- 15 g basil, finely chopped
- 15 g parsley, finely chopped
- 3 large tomatoes, roughly chopped
- 1 large potato, diced
- 4 large Savoy cabbage leaves, roughly chopped, or other seasonal leafy greens
- 40 g Pecorino, grated, or 4 tablespoons Pangrattato, optional for serving
- as needed fine sea salt
- as needed freshly ground black pepper
- 1 handful per person fregula or any small pasta shape, optional
- as needed water
Instructions
- 1
In a large casserole dish, add 2 tablespoons of extra virgin olive oil.
⏱️ 1 min - 2
Add the diced celery sticks, diced large carrot, and diced onion to the casserole dish. This is your soffritto.
⏱️ 2 min - 3
Add a generous pinch of fine sea salt to the soffritto.
- 4
Let the soffritto slowly cook for about 10 minutes until softened.
⏱️ 10 min - 5
While the soffritto is cooking, prepare a "flavour bomb" by finely chopping the garlic cloves, basil, parsley, and sun-dried tomatoes together on a cutting board.
⏱️ 5 min - 6
Add the chopped garlic, basil, parsley, and sun-dried tomatoes to the soffritto in the casserole dish.
⏱️ 1 min - 7
Roughly chop the large tomatoes and add them to the mixture immediately after the flavour bomb ingredients.
⏱️ 2 min - 8
Add the diced large potato to the mixture.
⏱️ 1 min - 9
Continue to cook everything until the tomatoes and potatoes are nice and soft, stirring occasionally.
⏱️ 10 min - 10
Fill the casserole dish with enough water to cover all the ingredients. Bring to a simmer and slowly cook for about 1 hour.
⏱️ 60 min - 11
Towards the end of the cooking time, add the roughly chopped Savoy cabbage leaves (or other seasonal leafy greens).
⏱️ 2 min - 12
Add the borlotti beans and chickpeas to the minestrone.
⏱️ 1 min - 13
If needed, fill the dish with more water so all the ingredients are covered again.
⏱️ 1 min - 14
Give it a good stir and cook for another 10 minutes.
⏱️ 10 min - 15
If desired, add fregula or any small pasta shape at this point. Add about a handful of pasta per person and cook according to package directions until fully cooked.
⏱️ 5 min - 16
Once the pasta is fully cooked (if using), taste the minestrone and adjust the seasoning with fine sea salt and freshly ground black pepper as needed.
⏱️ 1 min - 17
Serve the minestrone into bowls.
⏱️ 1 min - 18
Optionally, top with grated Pecorino cheese or Pangrattato.
⏱️ 1 min - 19
Finish with a drizzle of extra virgin olive oil on top before serving.