italienne··facile

Tuscan Winter Minestrone

Name: Tuscan Winter Minestrone
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 100 g dried cannellini beans; 300 g butternut squash; 2 medium potatoes; 2 carrots; 2 celery stalks; 1 onion; 2 cloves garlic; 400 g crushed tomatoes; 100 g kale; 80 g small pasta (ditalini); 3 tbsp extra virgin olive oil; 1 sprig fresh rosemary; 50 g grated parmesan; to taste salt and pepper

Tuscan winter minestrone is a comforting peasant soup that warms hearts and bodies. Originating from Italy, this rustic dish celebrates seasonal vegetables like butternut squash, cannellini beans, and kale. Each spoonful transports you to the Tuscan hills, where families share this generous potage around a convivial table. The combination of melting vegetables, pasta, and parmesan creates a harmony of umami and sweet flavors. Perfect for cold evenings, this minestrone is not only delicious but also nourishing. Let yourself be carried away by this authentic culinary journey.

min(prep + cook 40)

4 servings

kcal

Ingredients

dried cannellini beans100 g
butternut squash300 g
potatoes2 medium
carrots2
celery stalks2
onion1
garlic2 cloves
crushed tomatoes400 g
kale100 g
small pasta (ditalini)80 g
extra virgin olive oil3 tbsp
fresh rosemary1 sprig
grated parmesan50 g
salt and pepperto taste

Instructions

1
Soak the dried cannellini beans in cold water for 8 hours or overnight. Drain, then cook in plenty of unsalted boiling water for 45 minutes to 1 hour, until tender. Drain and set aside.
2
Meanwhile, prepare the vegetables: peel and dice the butternut squash, potatoes, carrots, and celery. Finely chop the onion and garlic. Wash and slice the kale into strips.
3
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until translucent. Add the carrots, celery, and rosemary, and sauté for 5 minutes.
4
Add the crushed tomatoes, potatoes, butternut squash, and cooked beans. Pour in 1.5 liters of hot water, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5
Add the pasta and kale. Continue cooking for 10 minutes, until the pasta is al dente and the kale is tender. Adjust seasoning.
6
Serve hot, sprinkled with grated parmesan and drizzled with a little extra virgin olive oil.

#soupe #italienne #végétarien #hiver #réconfortant

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