PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 2 cups of cooked white beans.
- ½ cup Stefano olive oil
- 2 cloves garlic, minced
- 1 onion, minced
- 2 celery stalks, diced
- 1 carrot, diced
- 2 cups butternut squash, diced.
- 1 tbsp. fresh rosemary, chopped
- 1 cup pancetta or bacon, diced
- 1 jar Stefano’s tomato basil sauce
- ½ head kale, coarsely chopped
- 3 leeks, sliced into rings
- 3 zucchinis, diced
- Fresh basil, chopped
- ½ cup Italian parsley, chopped
- Salt and pepper
PREPARATION:
- Soak beans in water for 12 hours.
- Cook the beans in salted water for about 1 hour and drain.
- Puree half of the mixture.
- Heat the oil in a 24cm Granit pot,
- Sauté garlic, onion, celery, carrot, squash, rosemary and bacon.
- Add tomato sauce, cabbage, leeks, zucchini, squash, basil, parsley and beans (whole and mashed).
- Stir in 9 cups of water.
- Season with salt and pepper.
- Cook for 1 ½ hours or until reduced.
Place a slice of toasted bread in a shallow dish, pour over the minestrone and drizzle with olive oil and grated parmesan cheese.
