Name: Minestrone d’Lnverno (Winter Minestrone)
Yield: 10 people
Cuisine: Italian
Ingredients: good olive oil; Parmesan, freshly grated; top-quality, new-season olive oil; 500 g winter greens (if possible, cavolo nero), or outer leaves of Savoy cabbage; 2 garlic cloves, peeled; 4 small dried chillies; 2 bay leaves, 1 sprig rosemary, 1 sprig thyme, tied into a bouquet garni; 2 large potatoes, peeled; 2 onions, peeled; 2 celery sticks, strung; 2 carrots, peeled; 1 smoked gammon hock (knuckle); 250 g dried broad beans, soaked overnight; 1 large turnip

Preparation info

10
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

A soup that is finished in the oven, and which is incredibly ribsticking, nourishing and delicious. The quantities given are large, so invite a lot of hungry friends, or save some for the next day. Italians show a penchant for eating their heartier soups as leftovers at room temperature. This may seem slightly unappetising, but believe me, one can acquire the taste. (Minestrone for breakfast?)