CookEat Recipe
Minestrone
A thick rice minestrone with beans, shredded greens and vegetables, flavoured with prosciutto and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 150 g fresh shelled beans; About 1.5 litres ready-to-use broth, used in stages; 150 g Savoy cabbage; 100 g spinach; 50 g chard; 40 g fatty prosciutto; 1 garlic clove; 1 tablespoon chopped parsley; 1 celery stalk, about 60 g; 1 carrot, about 100 g; 1 medium potato, about 150 g; 1 small zucchini, about 150 g; 20 g onion; 2 tablespoons plain tomato passata, or 1 teaspoon tomato paste; Salt and black pepper to taste; 250 g rice; 30 g finely grated Parmesan.
Step 2
Cook the fresh shelled beans separately in some of the broth until tender, about 25–40 minutes depending on variety and freshness. Keep the beans and cooking liquid. If using dried beans instead, start with about 75 g, soak in plenty of water for at least 5 hours in the refrigerator, discard the soaking water, rinse and boil vigorously in fresh water for at least 10 minutes. Continue cooking until tender before adding them to the soup; do not use a slow cooker for the initial cooking. The dried-bean option takes additional soaking and cooking time.
Step 3
Wash the cabbage, spinach and chard and cut into thin strips. Put in a covered pan with the water still clinging to them and cook until wilted. Drain thoroughly, pressing gently with a spoon.
Step 4
Finely chop the prosciutto, garlic and parsley together. Cook in a large soup pan until the fat renders and the mixture starts to colour. Cut the celery, carrot, potato, zucchini and onion into short fine strips and add with the drained greens.
Step 5
Add the cooked beans, their cooking liquid, the tomato and enough of the remaining broth to cover the vegetables. Season with salt and pepper and simmer until the vegetables are nearly tender, about 15–20 minutes.
Step 6
Add the rice and cook until tender, about 15–20 minutes depending on the rice, stirring regularly. Add more hot broth only as needed: the finished minestrone should be moist but almost dry, rather than a thin soup. Stir in the Parmesan just before serving.
Step 7
For the source’s optional pork-rind addition, use about 40 g cleaned food-grade fresh pork rind, scrape away any remaining hairs, cut into small strips and simmer separately in broth until tender, about 60–90 minutes. Add it with the beans. This optional preparation extends the cooking time.
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