Zuppa Toscana (Minestra di Pane)
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Zuppa Toscana (Minestra di Pane)
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Zuppa toscana or minestra di pane is an Italian dish of stale bread and vegetables typical of many regions of Tuscany.
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Ingredients
- 8 lices Tuscan bread cut into thin slices, stale
- 16 oz. cannellini beans
- 1 chard cut into thin strips, bunch
- 1 black cabbage or 1 kale, cut into thin strips, Tuscan variety
- 3 carrot cut into fine brunoise
- 2 potato cut into small cubes, medium
- 2 zucchini , cut into brunoise
- 2 cloves garlic , pressed
- 1 onion finely chopped, large
- 2 tomato peeled, seeded and diced
- 1 celery cut into brunoise, stalk
- extra virgin olive oil
- 3 tablespoons parsley flat-leaf, chopped
- salt
- black pepper
Instructions
- Start by cooking the cannellini beans for 45 minutes.
- Heat 4 tablespoons of extra virgin olive oil in a saucepan. Brown the chopped onion for 2 minutes over medium heat, stirring frequently.
- Then add the celery, carrots, and diced potatoes. Sauté for 5 minutes, stirring frequently. Finally, add the zucchini and mix well.
- Cover and cook over low to medium heat for 20 minutes.
- Then add the chard, the cabbage cut into strips and the garlic. Season everything with salt, mix well, cover and continue cooking.
- Immediately puree half of the boiled beans and add this puree and the bean cooking water to the vegetables in the stewpot.
- Add the tomatoes and mix well.
- Cover and simmer over low heat for 1 hour 30 minutes, then add the rest of the whole beans and the parsley.
- Adjust the seasoning and add pepper. Cover and simmer for 15 minutes.
- In a bowl, arrange the bread in layers, alternating them with the vegetable soup.
- Let sit long enough for the bread to be completely soaked then serve.
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