Vegetable Minestrone
- IICCI
- Mar 1, 2022
- 1 min read
Vegetable Minestrone is a perfect and light meal filled with nutrition!
LIST OF INGREDIENTS
7 OZ. of Grana Padano PDO cheese rinds
1 CUP of chopped, peeled squash
cauliflower florets
chopped romanesco
chopped purple cabbage
baby carrots
basil leaves
2 of carrots
1 of onion
1 of celery stalk
1 of large potato
Extravirgin olive oil
Salt
METHOD
Boil 3 quarts water with 2 peeled carrots, the celery stalk with its leaves, the onion (cut in half), and the Grana Padano cheese rinds for 1 hour 20 minutes. Remove the cheese rinds and continue cooking the broth for another 40 minutes, adding salt if needed. Finally, strain the broth. Grease the cheese rinds with a little oil and toast them in a non-stick pan, adding a little salt, for 2 minutes on each side or until crisp, then cut them into small pieces.
For the vegetables: Scoop or cut semispheres from the squash and potatoes. Boil the vegetables in the hot broth: start with the potatoes and cook them for 5 minutes, then add the squash and, after 2 minutes, the carrots and cabbage, romanesco and cauliflower. Continue cooking for 5-6 minutes.
For the sauce: use an immersion blender to blend the basil with 1/2 cup oil, a pinch of salt and an ice cube. Serve the vegetables in the broth with pieces of the Grana Padano rinds and the basil sauce.
Source:
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