Name: Corsican Minestra
Yield: Serves 6
Cuisine: France
Ingredients: 1 small onion, halved, plus 1 medium onion, coarsely chopped; 8 garlic cloves, peeled; 1 bay leaf; ½ cup plus 2 tablespoons extra virgin olive oil; 1½ tablespoons tomato paste, canned or homemade; 4 medium carrots, sliced ½ inch thick; 1 small fennel bulb, trimmed and coarsely chopped; 2 medium red potatoes, peeled and halved; 5 ounces fresh pork belly; ¾ cup dried white beans such cannellini, rinsed well, soaked overnight in plenty of cold water, and drained; 6 to 8 fresh basil sprigs, stemmed and shredded; 1 cup small shaped pasta, such as elbow or ditalini; Salt and freshly ground black pepper; 2 cups shredded dandelion greens or escarole; 8 ounces green beans, cut into 1-inch pieces; 1 medium zucchini, cut into ½-inch dice; 3 fresh thyme sprigs, preferably lemon thyme; 4 large Swiss chard leaves, shredded

Preparation info

Serves
6

Difficulty
Complex

Appears in

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.

Ingredients

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

Method

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.
Put the white beans, pork belly, halved onion, 4</

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Corsican Minestra

Ingredients

Method

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