Tuscan Minestrone is a soup that combines the flavors and aromas of the Tuscan countryside. Made with Tuscan beans, rice, fresh vegetables, and herbs, it is a tasty and nutritious first course. An explosion of authentic flavors and simplicity. Ideal to serve hot with a sprinkle of grated cheese and a slice of Tuscan bread.
Soak the beans overnight
Cook them for about 2 hours in slightly salted water to which you have added a sprig of rosemary and a bay leaf to be removed after cooking
Blend half of the beans in a blender and pour into the pot with the whole beans
In a pan, sauté in four tablespoons of oil chopped onion, celery, carrot, and parsley
Then add escarole, peeled and seedless tomato, zucchini, and the white part of the leek coarsely chopped, and let cook for about ten minutes before adding everything to the beans
Adjust salt and pepper
Add hot water if necessary
Bring to a boil and cook the rice until al dente
Serve with grated cheese on the side
Recommended wines: Bardolino DOC Chianti Colli Aretini DOCG Regaleali Rosato IGT Di Sicilia
Pentola
Coltello
Tagliere
Cucchiaio di legno
Keep in the refrigerator in an airtight container for a maximum of 3 days
Tuscan minestrone is a traditional dish of Tuscan cuisine, rich in seasonal vegetables and legumes. It is perfect to enjoy during the colder months of the year.
Italy, Toscana
| Energy (kcal) | 100.12 |
| Carbohydrates (g) | 18.61 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 0.6 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 3.82 |
| Fiber (g) | 4.69 |
| Sale (g) | 0.01 |
