An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 pound dried chickpeas, presoaked per the manufacturer's instructions
- 4 medium zucchini
- 1 large shallot
- 1/2 large onion
- 6 cloves garlic
- 1/2 cups sliced carrots
- 1 cup celery
- 3 cups chopped greens (kale, spinach, swiss chard, dandelion greens, cabbage, etc.)
- 1 potato
- 1 1/4 cups tomato puree
- 1/2 cup extra virgin olive oil
- 1/4 grated Parmigiano Reggiano cheese
- Salt
Directions
1.
Cook
the
presoaked
chickpeas
according
to
the
manufacturer's
instructions.
Once
they
are
cooked,
drain
them
well
and
set
aside.
2.
Clean
and
dice
the
shallot,
onion,
celery
and
zucchini.
Chop
the
garlic.
3.
In a
large
pan
over
medium
heat,
add
the
olive
oil,
shallot,
onion,
garlic,
celery
and
carrots
as
well
as a
pinch
of
salt.
Sauté
the
mixture
for
5 -
7
minutes
until
the
shallots,
onion
and
celery
begin
to
turn
translucent.
Add
1/2
cup
fresh
water
to
the
pan,
cover
and
simmer
for
another
5
minutes
to
further
soften
the
mixture.
4.
Add
the
diced
zucchini
to
the
pan
and
mix
well.
Cover
and
cook
for
10
minutes,
stirring
often,
to
soften
the
zucchini.
5.
Peel,
clean
and
dice
the
potato.
6.
Add
the
tomato
puree
to
the
pan
along
with
2/3
cup
fresh
water.
Stir
all
ingredients
thoroughly,
bring
the
mixture
to a
simmer,
cover
and
cook
for
8 -
10
minutes.
7.
Add
the
diced
potato
and
the
chopped
greens
to
the
pan
and
mix
well.
Cover
the
pan
and
simmer
15 -
20
minutes.
If
the
liquid
evaporates
from
the
pan
too
quickly,
add
fresh
water
to
the
mixture
as
needed.
8.
Once
the
greens
have
cooked
well,
add
the
drained
chickpeas
to
the
pan
as
well
as
the
parmigiano.
Stir
all
ingredients
well
and
add
salt
to
your
taste.
Cover
and
simmer
the
minestrone
for
15 -
20
minutes.
9.
Remove
the
pan
from
the
heat,
plate
the
minestrone
and
serve
with
more
parmigiano.
