Live to 100 Minestrone

70 mins
Serves 4
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Directions

  1. 1Start with a good glug of olive oil in a large casserole dish.
  2. 2Start with a good glug of olive oil in a large casserole dish.
  3. 3Start with a good glug of olive oil in a large casserole dish.
  4. 4Add celery, carrots, and onions (soffritto) to the dish.
  5. 5Add celery, carrots, and onions (soffritto) to the dish.
  6. 6Add celery, carrots, and onions (soffritto) to the dish.
  7. 7Add a generous pinch of salt and let the soffritto slowly cook for about 10 minutes.
  8. 8Add a generous pinch of salt and let the soffritto slowly cook for about 10 minutes.
  9. 9Add a generous pinch of salt and let the soffritto slowly cook for about 10 minutes.
  10. 10Meanwhile, chop garlic, basil, parsley, and sun-dried tomatoes.
  11. 11Meanwhile, chop garlic, basil, parsley, and sun-dried tomatoes.
  12. 12Meanwhile, chop garlic, basil, parsley, and sun-dried tomatoes.
  13. 13Roughly chop the fresh tomatoes and add them straight after.
  14. 14Roughly chop the fresh tomatoes and add them straight after.
  15. 15Roughly chop the fresh tomatoes and add them straight after.
  16. 16Add the potatoes and cook everything until the tomatoes are nice and soft.
  17. 17Add the potatoes and cook everything until the tomatoes are nice and soft.
  18. 18Add the potatoes and cook everything until the tomatoes are nice and soft.
  19. 19Fill the dish with water and slowly cook it for about an hour.
  20. 20Fill the dish with water and slowly cook it for about an hour.
  21. 21Fill the dish with water and slowly cook it for about an hour.
  22. 22Towards the end, add some leafy greens such as savoy cabbage, cavolo nero, or chard.
  23. 23Towards the end, add some leafy greens such as savoy cabbage, cavolo nero, or chard.
  24. 24Towards the end, add some leafy greens such as savoy cabbage, cavolo nero, or chard.
  25. 25Add borlotti beans and chickpeas.
  26. 26Add borlotti beans and chickpeas.
  27. 27Add borlotti beans and chickpeas.
  28. 28If needed, fill it up with water so all ingredients are covered.
  29. 29If needed, fill it up with water so all ingredients are covered.
  30. 30If needed, fill it up with water so all ingredients are covered.
  31. 31Give it a good stir and cook for another 10 minutes.
  32. 32Give it a good stir and cook for another 10 minutes.
  33. 33Give it a good stir and cook for another 10 minutes.
  34. 34Optionally, add a handful of fregola or any small pasta shape per person.
  35. 35Optionally, add a handful of fregola or any small pasta shape per person.
  36. 36Optionally, add a handful of fregola or any small pasta shape per person.
  37. 37Taste and adjust for seasoning with a pinch of salt.
  38. 38Taste and adjust for seasoning with a pinch of salt.
  39. 39Taste and adjust for seasoning with a pinch of salt.
  40. 40Optionally, top with cheese.
  41. 41Optionally, top with cheese.
  42. 42Optionally, top with cheese.
  43. 43Finish with a drizzle of olive oil.
  44. 44Finish with a drizzle of olive oil.
  45. 45Finish with a drizzle of olive oil.

Ingredients

  • 100 g dried borlotti beans
  • 100 g dried borlotti beans
  • 100 g dried borlotti beans
  • 250 g tinned borlotti beans
  • 250 g tinned borlotti beans
  • 250 g tinned borlotti beans
  • 100 g dried chickpeas
  • 100 g dried chickpeas
  • 100 g dried chickpeas
  • 250 g tinned chickpeas
  • 250 g tinned chickpeas
  • 250 g tinned chickpeas
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 3 sun-dried tomatoes
  • 3 sun-dried tomatoes
  • 3 sun-dried tomatoes
  • 15 g basil
  • 15 g basil
  • 15 g basil
  • 15 g parsley
  • 15 g parsley
  • 15 g parsley
  • 3 large tomatoes
  • 3 large tomatoes
  • 3 large tomatoes
  • 1 large potato
  • 1 large potato
  • 1 large potato
  • 4 large Savoy cabbage leaves
  • 4 large Savoy cabbage leaves
  • 4 large Savoy cabbage leaves
  • 40 g pecorino
  • 40 g pecorino
  • 40 g pecorino
  • 4 tablespoons Pangrattato
  • 4 tablespoons Pangrattato
  • 4 tablespoons Pangrattato
  • Fine sea salt
  • Fine sea salt
  • Fine sea salt
  • freshly Ground black pepper
  • freshly Ground black pepper
  • freshly Ground black pepper
  • Fregula or any small pasta shape (optional)
  • Fregula or any small pasta shape (optional)
  • Fregula or any small pasta shape (optional)

Equipment

large casserole dish

Tips

  • Use seasonal ingredients and make the recipe your own.
  • A handful of pasta per person is enough.