Corsican Minestra

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

You can think of this delicious mix of beans, pork belly, and vegetables flavored with basil as an early fall version of soupe au pistou. On Corsica, it’s always cooked in a tall clay pot on top of the stove, and locally the pistou is called pestu.


  • 5 ounces fresh pork belly
  • ¾ cup dried white beans such cannellini, rinsed well, soaked overnight in plenty of cold water


  1. In a medium conventional saucepan of boiling water, blanch the pork belly for 5 minutes. Drain and rinse. As soon as the pork belly is cool enough to handle, cut it into 1-inch chunks.
  2. Put the white beans, pork belly, halved onion, 4</