Serves 4
Ingredients:
200g Chickpeas
200g Borlotti Beans
500g Cannellini Beans
500g Diced Potatoes
Salt
Villa Uva Olive Oil
1 Stick Carrot
1 Brown Onion
1 Stem Leek
2 Sticks Celery
1 Litre Vegetable stock
Herbs:
3 Sprigs of rosemary
6 Bay Leaves
4 Sprigs Lemon Thyme
300g Pumpkin
300g Sweet Potato
300ml Petrilli Pomodoro
250 ml water
1 head Broccoli
Seasonal Vegetable Mix
Feel free to use up whatever winter vegetables you have at home. We have used the following:
1/2 Cauliflower head
2 leaves of Kale
2 leaves of silver beet
2 leaves of black cabbage
1 Zucchini
Parmigiano Reggiano to taste
Method:
Before starting:
- Soak Chickpeas, Borlotti Beans and 200g Cannellini Beans 12 hours prior to making your Minestrone.
Cannellini Puree:
- Add in 300g of potatoes, 300g of cannellini beans and a pinch of salt into boiling water. Blitz until smooth and put aside.
Minestrone:
- Wash and cut all the vegetables in to small cubes (mirepoix).
- Add a tablespoon of Villa Uva Olive Oil into a hot pot. Add carrot, onion, leek, celery salt and let saute for 3 minutes.
- Add in the vegetable stock and let simmer for another 3 minutes.
- Add in pre soaked legumes, the remainder of potatoes, herbs and let simmer for 15 minutes.
- Add in pumpkin, sweet potato, petrilli pomodoro, water and let simmer for 5 minutes.
- Remove the herbs.
- Add in cannellini puree, broccoli and seasonal vegetable mix, let simmer for 5 minutes.
- Serve with Parmigiano Reggiano.