Sabbath minestrone

Sabbath minestrone

Minestrone del Sabato

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This classic minestrone soup comes from Rome’s Jewish community. A good minestrone soup should be thick with vegetables, pasta or rice and never watery. The vegetables can vary according to the season – turnip, leek, cabbage, broad beans, Swiss chard, or beet greens are all possible additions.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 celery stalk, diced
1 teaspoon finely chopped oregano
1 carrot, diced
2 medium courgettes, diced
1 medium potato, peeled and diced
100g cooked and drained cannellini beans
100g freshly shelled or frozen peas
400g ripe plum tomatoes, peeled and chopped
250g spinach, cut into 2cm strips
50g spaghetti or vermicelli, broken into 2cm lengths
salt
freshly ground black pepper
freshly grated pecorino or parmesan cheese

Method

  1. Heat the olive oil in a large saucepan and cook the onion, garlic, celery and oregano over a moderate heat for 2 minutes. Add the carrot, courgettes, potato, cannellini beans, peas, tomatoes, spinach and 1 litre water and bring to the boil. Cover and simmer for 1 1/2 hours, then add the spaghetti and season with salt and pepper. Cook for a further 15 minutes or until the spaghetti is tender but still firm. Serve hot, with grated cheese on the side.
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