
1 yellow pepper 50 g/2 oz pancetta | |
1/2 onion 1/2 carrot | |
1/2 clove garlic 2 tablespoons olive oil | |
3 tomatoes, peeled, de-seeded and chopped 1 sprig fresh flat-leaf parsley, chopped 2 potatoes, diced | |
100 g/3 1/2 oz shelled broad beans | |
2 courgettes, sliced | |
100 g/3 1/2 oz shelled peas | |
1/4 cabbage, coarsely shredded | |
1 escarole head, cut into strips 2 aubergines, diced | |
100 g/3 1/2 oz cannolicchi pasta | |
2 teaspoons chopped fresh basil salt and pepper provolone cheese, grated, to serve |
1. | Place the pepper under a preheated grill and cook, turning frequently, until the skin is charred and blistered. Place in a plastic bag and tie the top. |
2. | When cool enough to handle, peel off the skin, halve and de-seed the pepper and dice the flesh. Finely chop the pancetta with the onion, carrot and garlic. |
3. | Heat the olive oil, add the pancetta mixture and cook over a low heat for a few minutes until lightly browned. |
4. | Add the tomatoes and parsley and cook for about 10 minutes. |
5. | Add 2 litres/3 1/2 pints water and season with salt and pepper. Bring to the boil, add the potatoes and beans and simmer for 1 hour. |
6. | Add the courgettes, peas, cabbage, escarole, aubergines and yellow pepper. Simmer for a further 30 minutes. |
7. | Add the pasta and cook for 10 minutes until al dente. Season with salt if necessary. Ladle the minestrone into a soup tureen, sprinkle with the basil and serve with provolone. |
Leave a Reply