Suggested material offered in store
2 cups cooked white beans
½ cup Stefano olive oil
2 cloves garlic, minced
1 onion, minced
2 celery stalks, diced
1 carrot, diced
2 cups butternut squash, diced
1 tbsp. fresh rosemary, chopped
1 cup pancetta or bacon, diced
1 jar Stefano's tomato basil sauce
½ head kale, coarsely chopped
3 leeks, sliced into rings
3 zucchinis, diced
Fresh basil, chopped
½ cup Italian parsley, chopped
Salt and pepper
Soak beans in water for 12 hours.
Cook the beans in salted water for about 1 hour and drain.
Puree half of the mixture.
Heat the oil in a 24cm Granit pot,
Sauté garlic, onion, celery, carrot, squash, rosemary and bacon.
Add tomato sauce, cabbage, leeks, zucchini, squash, basil, parsley and beans (whole and mashed).
Stir in 9 cups water.
Season with salt and pepper.
Cook for 1 ½ hours or until reduced.
Place a slice of toasted bread in a shallow dish, pour over the minestrone and drizzle with olive oil and grated parmesan cheese.
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