Tuscan minestrone
Instructions
Keep soaking the beans overnight.
Cook for about 2 hours in salt water not too plentiful, you added a sprig of Rosemary and Laurel leaf to remove when cooked.
Spend half of beans in Blender and pour into the pot of beans.
In a Pan fry in four tablespoons of olive oil onion, celery, carrot and parsley.
Then add Escarole, tomatoes skinned and without seeds, Zucchini, white part of leek, coarsely chopped, let simmer for about ten minutes and all the beans.
Adjust salt and pepper.
Add hot water, if necessary.
Bring to a boil and bake the rice al dente.
Serve with grated cheese.
Accompanying wines: Bardolino DOC, DOCG Chianti Colli Aretini, Regaleali Rosato IGT Sicilia.
Ingredients and dosing for 6 persons
- 100 g of beans toscanelli
- 80 g of rice
- 1 head of escarole salad
- 1 tomato
- 1 carrot
- 1 courgette
- 1 leek
- 1 onion
- Celery
- 1 leaf of laurel
- 1 sprig of rosemary
- 1 tablespoon of chopped parsley
- Grated cheese
- 4 tablespoons of olive oil
- Salt
- Pepper