Tuscan Minestrone

Preparation

1. STEP 1 OF 10

   Soak the beans overnight

2. STEP 2 OF 10

   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 once cooking is complete

3. STEP 3 OF 10

   Blend half of the beans and pour into the pot with the whole beans

4. STEP 4 OF 10

   In a pan, sauté chopped onion, celery, carrot, and parsley in four tablespoons of oil

5. STEP 5 OF 10

   Then add escarole, peeled and seeded tomato, zucchini, and the white part of the leek, coarsely chopped, let stew for about ten minutes and add everything to the beans

6. STEP 6 OF 10

   Adjust salt and pepper

7. STEP 7 OF 10

   Add hot water if needed

8. STEP 8 OF 10

   Bring to a boil and cook the rice until al dente

9. STEP 9 OF 10

   Serve with grated cheese on the side

10. STEP 10 OF 10

    Accompanying wines: Bardolino DOC, Chianti Colli Aretini DOCG, Regaleali Rosato IGT Di Sicilia

Suggestions

• Pot

• Knife

• Cutting Board

• Wooden Spoon

General Information

Analysis

Macronutrients (100 gr)