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Italian · Soup
Minestra
A classical Italian vegetable and pasta soup: fresh pork belly and fatback melted as the base, a garden's worth of vegetables cut small, rice or broken spaghetti, and a last-minute pounding of garlic, basil, chervil and lard stirred in off the heat.
- YieldServes 6 · About 3 litres, 6 large bowls
- Hands-on40 min
- Total1 h 53 min
- Difficulty
Ingredients
Base
- 125 gfresh (unsmoked) pork belly, finely chopped
- 80 gpork fatback, finely grated, 25 g kept for the finish
Vegetables
- 1large onion, sliced
- 4leek whites, sliced
- 2medium carrots, cut paysanne
- 2small turnips, cut paysanne
- 2 stalkscelery, cut paysanne
- 200 ggreen cabbage, cut into small squares
- 4ripe tomatoes, peeled, seeded, chopped
- 3potatoes, cut paysanne
- 80 ggreen beans, cut into short lengths
- 150 gshelled fresh peas
Liquid and starch
- 2¼ Lwater or light broth
- 200 grice or spaghetti, spaghetti broken into short pieces
Finish
- 12 ggarlic, about 3 cloves
- 4 gbasil leaves
- 8 gchervil
To serve
- 100 gGruyère, grated
- 25 gsalt, if using water; less with broth
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