Virtù Bean and Vegetable Soup

180 min
0 People
180 min
INGREDIENTS for 0 people
  • 1 ½ lb legumes , dried
  • salt
  • 3 ½ lb legumes , fresh
  • spinach
  • carrot
  • celery
  • swiss chard
  • fennel
  • endive
  • marjoram
  • mint
  • lard
  • ⅝ lb fresh pasta
  • 1 ½ lb pasta , dry
  • parsley
  • onion
  • clove
  • pepper
  • nutmeg
  • tomato sauce
  • garlic
  • ground pork
  • ham bone

Traditional dish. Leave the dry pulses to soften in cold water for at least one day. Then cook them in lightly salted water until they are half-cooked. Clean all the vegetables (except for the onion, garlic and parsley), cook in salted water, drain and put aside. In a second receptacle, boil together the pork meats (which should be salted and peppered). When cooked, bone them, cut into small pieces, and put them back into the stock. Add the cooked pulses and some marjoram and wild mint leaves. Prepare a chopped mixture of lard and parsley and brown in a pan with the tomato sauce, onion and garlic well-chopped. Stir the sauté, and add to the stock with the boiled vegetables. When almost cooked, adjust the salt, put in the pasta (beginning with the dry varieties and the larger formats) and the fresh pulses and finish off the cooking. This minestrone, very rich and extremely tasty, may be consumed hot or cold. It is prepared on the occasion of the 1st of May (May Day).

First courses
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