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.
24oz.Parmigiano Reggiano (plus whole rinds if you have them on the cheese)
45oz.Egg tagliatelle
3tsp.Salt to taste
Garnish
Parmigiano
Chives
Directions:
Step 1
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
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
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
4
Rinse the beans.
Step 5
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
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.