Italian Minestrone (not Minestra)
Many people confuse Minestore with the term Minestra. Although very close in composition, Minestrone does not contain any meat. The recipe below is a guide only because Minestrone has no set vegetable combination… so feel free to add whatever is available and in season and play with the ratios! The one thing that is mandatory is the Reggiano Rinds along with the addition of the sauce that gives its signature taste and aroma!
- 1 Jar Marinelli Sauce®
- 8 ounces Ditalini pasta (you may use alternate shapes like orecchiette,rotelli,even fusilli)
- 32 oz chicken stock (broth)
- ½ Cup Extra Virgin Olive oil
- 15 oz cans of White Kidney beans, drained
- 20 oz roughly chopped Savoy Cabbage
- ¾-½ Cup Parmigiano reggiano rinds ( the more the better!)
- 1-Clove Peeled sliced garlic
- Salt and Black Pepper to taste
- Grated Reggiano (optional)
- Cook pasta as per package directions, rinse under cold water, strain and set aside.
- In a large heavy bottom pot, add EVOO along with garlic and sautee till cabbage becomes tender.
- Add the Marinelli Sauce® beans, rinds then bring to a simmer for about 15 minutes.
- Add pasta and heat through along with salt and pepper to taste.
- Serve in soup bowls and top with a generous amount of grated Reggiano and drizzle of EVOO.(optional)
- ****** Note: Discard the rinds, they my be eaten if soft enough (optional)