Italian cuisine

Medium

Tuscan Minestrone | Minestrone Alla Toscana

Name: Tuscan Minestrone | Minestrone Alla Toscana
Prep time: 40 min
Cook time: 1 hr
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 Large Tuscan cabbage or Tuscan kale; 5 oz. Rainbow Chard; 1 Stalk Celery; 1 Large Carrot; 1 Large Zucchini; 1 Large White onion; 1 Bunch Chives; 1 Large Clove garlic; 3 oz. Green beans; 4 oz. Cherry tomatoes; 3 oz. Tuscan beans or Cannellini beans (cooked); 1/8 tsp. Salt; 34 oz. Optional: Speck or Prosciutto small diced; 24 oz. Parmigiano Reggiano (plus whole rinds if you have them on the cheese); 45 oz. Egg tagliatelle; 3 tsp. Salt to taste; Garnish; Parmigiano; Chives

The Tuscan Minestrone is a light and delicious soup full of colorful vegetables. A typical Italian dish loaded with vitamins. Enjoy the taste of mixed vegetables, beans, and green leaves either in as hot or cold version.

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

Tuscan Minestrone | Minestrone Alla Toscana

5 stars rating if you like it!

Done

Recipe

PRE TIME: 40 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

1 Large Tuscan cabbage or Tuscan kale
5 oz. Rainbow Chard
1 Stalk Celery
1 Large Carrot
1 Large Zucchini
1 Large White onion
1 Bunch Chives
1 Large Clove garlic
3 oz. Green beans
4 oz. Cherry tomatoes
3 oz. Tuscan beans or Cannellini beans (cooked)
1/8 tsp. Salt
34 oz. Optional: Speck or Prosciutto small diced
24 oz. Parmigiano Reggiano (plus whole rinds if you have them on the cheese)
45 oz. Egg tagliatelle
3 tsp. Salt to taste
Garnish
Parmigiano
Chives

Directions:

Step 1

Shave parmesan and if you do have the rind of the cheese (outside shell) do not discard it, it will go right into the minestrone.

Step 2

Clean the vegetables, wash them, and cut them into small cubes (small diced cut), except the chard and the cabbage leaves which must be cut into strips.

Step 3

Clean and wash the celery, then chop it up on a bias; peel, wash and chop the onion brunoise; lightly crush the peeled garlic. Cut the basil Chiffonade.

Step 4

Rinse the beans.

Step 5

Put the prepared vegetables in a saucepan, adding the rinsed Tuscan beans and a little basil. Pour in 1.5 quarts of water, bring to a boil and cook for about 1 hour. Season with salt.

Step 6

Add 2 tablespoons of oil and the pasta to the broth; cook it al dente, stirring occasionally. Pour the minestrone into a bowl, add the remaining chopped basil, the olive oil and sprinkle it with the grated Parmesan cheese.