Faux Minestrone

It’s been a while since I posted a savory recipe, so it was time already! I’m calling it Faux Minestrone because it doesn’t have pasta in it, but otherwise it’s the same as a minestrone soup. Perfect for the winter, and I promise you won’t miss the past at all if you decide to do it this way. Oh and in case you’re wondering we were able to make the hole in the wall on Friday, the apartment is still standing and no one got hurt. ┬áThe problem is there’s a ton of wires in the middle that we have to re-install before we can finish it off and add the trim (and then doors of course). I’ll tell you more about it in a few days though.

Faux minestrone

Faux Minestrone

My mom’s recipe, inspired by this one
  • Olive oil
  • 1 scallion, thinly diced
  • 2 garlic cloves, diced
  • 3.5 oz (100g) pancetta or guanciale, diced
  • 1 celery, diced
  • 2 carrots, diced
  • 1 potato, diced
  • 1 ripe tomato, diced
  • 3.2 quarts (3 L) chicken stock
  • bay leaf/laurel
  • parmesan cheese rind
  • 9 oz (250g) cannellini┬ábeans
  • 1 cabbage in thin strips
  • a handful of green beans, thinly cut
  • 1 zucchini, diced
  • Pesto
  • Grated parmesan cheese

In a pot, cook the scallion, garlic and pancetta with the olive oil for about five minutes. Add the celery, carrots, potato and tomato and gently fry for another five minutes. Add the stock, laurel, parmesan cheese crust and cannellini beans (unless the beans are already cooked; if they are, add them at the end a couple of minutes before serving); gently boil for 20 minutes. Add the cabbage, green beans and zucchini, salt if necessary, boil for an additional 8 minutes. Serve with a drizzle of pesto and grated parmesan cheese. As you can see, it’s a very easy recipe, the only time consuming part is chopping all the vegetables.

What do you think? Share your opinion in the comments.

19 thoughts on “Faux Minestrone

    1. Ainhoa Post author

      Thanks Crystal! It makes a huuuuuge pot. You could try dividing the recipe by two the first time you make it.

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