Minestrone
From the one star french chef Patrick Asfaux
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Cooking time :
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Minestrone for 6 to 8 people:
- 160 g of dried white beans, soaked overnight and lightly blanched (*)
- 200 g of peeled and diced carrots
- 250 g of trimmed and diced green beans
- 200 g of fresh or frozen peas
- 1 large unwrapped zucchini, washed and diced
- 200 g of peeled and diced potatoes
- 200 g of peeled and diced turnips
- 200 g of blanched (*) and shredded cabbage leaves
- 4 cloves of peeled and crushed garlic
- In a tea infuser or cloth, enclose 1 bay leaf, a bit of thyme, and 6 peppercorns
- 300 g of peeled and quartered tomatoes
- 150 g of cut macaroni
- 3 tablespoons of olive oil
- 1 cube of chicken bouillon
- Some fresh basil leaves
- Salt and freshly ground pepper
Progression
1- In a large pot, pour the blanched white beans and add 3.5 liters of cold water, the chicken bouillon cube (or Ariake sachet), the infuser filled with aromatics, and the crushed garlic. Cook for at least 35 minutes; the beans should be almost cooked when tested.
2- Add the diced carrots and cook for 10 minutes. Then, pour in the 3 tablespoons of olive oil, add turnips, potatoes, green beans, diced zucchini, and shredded and blanched cabbage leaves. Season with salt and freshly ground pepper.
3- Once it resumes boiling, add peas, tomato quarters, and macaroni. Cook for an additional 10 minutes, then remove the infuser.
4- Just before serving, finely chop some fresh basil leaves and add them to your soup.
5- Serve in the middle of the table with a large bowl of grated Parmesan and perhaps a good bottle of Barolo for a successful Italian supper.
(*) Blanching involves plunging into cold water, bringing to a boil, and then cooling. This helps prevent potential flatulence.
In conclusion: In Milan, this minestrone is served with macaroni, diced ham, and small sausages. In Genoa, it is enriched with aromatic herbs, while some southern regions replace pasta with rice.
2- Add the diced carrots and cook for 10 minutes. Then, pour in the 3 tablespoons of olive oil, add turnips, potatoes, green beans, diced zucchini, and shredded and blanched cabbage leaves. Season with salt and freshly ground pepper.
3- Once it resumes boiling, add peas, tomato quarters, and macaroni. Cook for an additional 10 minutes, then remove the infuser.
4- Just before serving, finely chop some fresh basil leaves and add them to your soup.
5- Serve in the middle of the table with a large bowl of grated Parmesan and perhaps a good bottle of Barolo for a successful Italian supper.
(*) Blanching involves plunging into cold water, bringing to a boil, and then cooling. This helps prevent potential flatulence.
In conclusion: In Milan, this minestrone is served with macaroni, diced ham, and small sausages. In Genoa, it is enriched with aromatic herbs, while some southern regions replace pasta with rice.
credits photo : © Carmen Steiner - A.F.Touch
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