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Tuscan-style Minestrone

  • 1 hour and 15 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • ¾ lb cannellini beans
  • 1 lb escarole
  • ½ cup extra virgin olive oil
  • 1 spring onion
  • 1 stalk parsley
  • 1 stalk celery
  • 7 oz canned tomatoes
  • 1 sprig rosemary
  • ½ bay leaf
  • 7 oz pasta
  • pepper
  • grated Parmigiano Reggiano cheese


Put into an earthenware pot containing abundant salted water, the beans and the bouquet garni (to be eliminated when the cooking is finished). When they are cooked to the right point, sieve half and put the puree back into the pan. Meanwhile, in another casserole heat the oil with the chopped mixture of onion, parsley and celery, and as soon as the onion becomes golden, add the escarole and chopped tomato. Leave to cook for 10 minutes and pour the sauté into the pot with the beans, then season with salt and pepper crushed in a mortar, and leave to gain flavor for some minutes. Bring the minestrone to the boil and toss in the pasta; remove the pan from the heat when the pasta is cooked “al dente”, leave to stew for a couple of minutes, and serve.