Minestrone with pumpkin
Description
Perfect for lunch. "Minestrone" translates from Italian roughly as "big soup." This is not a watery vegetable broth for perpetual dieters, but a hearty meal suitable for growing and working bodies! A bowl of this soup will provide energy until evening. Ladle into bowls and serve.
Instructions
- 1
Step 1
Minestrone preparation begins with soffritto – an Italian sautéed base. Cut the pork belly into small cubes and finely chop the onion. In a heavy-bottomed pot over medium heat, render the pork belly in olive oil without browning it. Add the onion and garlic, and cook gently, stirring, until translucent. The soffritto is prepared slowly, without allowing excessive browning.
- 2
Step 2
Add the carrots cut into small cubes and the eggplants cut into larger pieces. Stir again and take your time.
- 3
Step 3
Add the sweet pepper and zucchini. Proceed slowly and stir.
- 4
Step 4
Place tomato cubes, peeled, in the center of the saucepan. Sprinkle lightly with sugar. Simmer until soft. Pour in the wine and reduce by half, slightly increasing the heat.
- 5
Step 5
Add a liter to a liter and a half of boiling water. Pour the tomatoes, blended with their own juice, into the saucepan. Simmer for a couple of minutes.
- 6
Step 6
Add boiled white beans to the soup. I like to use the blanch variety. You can also use canned beans in their own juice. Heat through.
- 7
Step 7
Add a small amount of tiny pasta to the soup. I really like to use orzo or pastina. These small, round pasta shapes go very well with the chopped vegetables. Let the soup simmer for about 5 minutes. Turn off the heat.
- 8
Step 8
Season with salt and pepper, and add the herbs. Gently mix and let the minestrone steep, covered, for about 20 minutes.
- 9
Step 9
When serving, sprinkle the soup with grated Parmesan and fresh herbs.