Tuscan Minestrone is a soup that brings together the flavors and aromas of the Tuscan countryside. Made with Fagioli Toscanelli, rice, fresh vegetables and herbs, it is a tasty and nourishing 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 not too much salted water to which you have added a sprig of rosemary and a bay leaf to be removed at the end of cooking
Purée half of the beans in a blender and pour into the pot with the whole beans
In a pan sauté the chopped onion, celery, carrot and parsley in four tablespoons of oil
Then add escarole, peeled and seeded tomato, zucchini and the white part of the leek coarsely chopped; let them simmer for about ten minutes and add 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
Suggested wines: Bardolino DOC, Chianti Colli Aretini DOCG, Regaleali Rosato IGT di Sicilia
Pot
Knife
Cutting board
Wooden spoon
Store in the refrigerator in an airtight container for up to 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) | 63.26 |
| Carbohydrates (g) | 4.97 |
| of which Sugars (g) | 2.5 |
| Fat (g) | 3.51 |
| of which Saturates (g) | 0.51 |
| Protein (g) | 1.88 |
| Fiber (g) | 2.75 |
