Kind of a minestrone

Beans and Vegetables Soup

Use seasonal vegetables and you’ll be making this over and over. The list I suggest is based on what I used last time, but it can vary.

  • 2 carrots
  • Half a stack of celery
  • 2 parsnips
  • 1 leek
  • 2 cups of sliced cabbage
  • 1 small can of chopped tomatoes
  • Kidney beans, soaked overnight
  • A chunk of prosciutto (optional)
  • A piece of salted pork belly, soaked overnight (overnight)
  • Olive oil, salt and pepper
  1. Use the same pot to soak the salted pork belly, prosciutto and kidney beans.
  2. The next day, drained them, add again water and boil until beans are tender.
  3. Meanwhile, cut the vegetable in pieces (I like mine cut up quite small so I get a bit of everything with each spoonful).
  4. Finish the soup cutting the meat in small pieces and returning to the pan, adding vegetables, tomato, a good splash of olive oil and pepper. Add salt, if needed. Cook until vegetables are tender.
  5. Serve with croutons.

I like to add a little red wine to my bowl of soup. You should try it at least once in your life.

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