Taste of Home: learn how to make a Minestrone

Taste of Home: learn how to make a Minestrone Reproduction/EPTV The typical Italian Minestrone soup is chef Roberson Santos' tip to warm up cold days. The recipe is the theme of the episode "Sabor de Casa", on EPTV 1, this Wednesday (22). The word Minestrone means "soup" or "big soup" in Italian and that's what the dish consists of: a soup made with a variety of cut vegetables and accompanied by rice or pasta. ? Join the g1 Campinas channel on WhatsApp According to Roberto, the dish is a family tradition and was prepared by his grandparents when he was a child. Watching the two make the recipe was one of the motivations for studying gastronomy in adult life, preparing Minestrone for other people and for their children. According to the chef, the secret to the dish is respecting the cooking time for each ingredient. "The firmest vegetables go first, while the zucchini and broccoli are added towards the end to preserve the texture and color", he says. See the ingredients and step-by-step instructions below: ?? Ingredients 500 g of cooked white beans 200 g of bacon 250 g of Calabrian sausage 1 leek 4 cloves of garlic 3 carrots 3 tomatoes 2 medium parsnips 2 small Italian zucchini 2 cups of broccoli 200 g of pasta 2 bay leaves Chopped parsley to taste Basil leaves to taste Salt to taste Black pepper to taste Grated Parmesan cheese Bread ? Method of preparation White beans Wash the white beans and place them in a pressure cooker Cover with water, add the bay leaves Cook for approximately 30 to 35 minutes after the pan comes to pressure, or until the beans are soft, but still whole Separate the beans and reserve approximately 1 liter of the cooking broth ???Chef's tip: during cooking, add a piece of bacon skin to add more flavor Pasta Cook the pasta separately in boiling salted water Remove when al dente, drain and reserve ???Chef's tip: cooking the pasta separately prevents it from absorbing all the broth from the Minestrone soup In a large pan, fry the bacon in its own fat until start to brown Add the Calabrian sausage and let it brown Cut the vegetables into cubes Add the leek and sauté until wilted Add the chopped garlic and stir just until the aroma releases, being careful not to burn Add the carrot and cassava and sauté for a few minutes Add the tomatoes and cook until they start to break down and form a tasty base Add the reserved bean broth and, if necessary, top up with a little water Cook until the carrot and cassava are almost soft Add the cooked white beans and zucchini When the zucchini is almost done, add the broccoli florets and cook for another 2 to 3 minutes Add the cooked pasta and mix gently, add salt and black pepper to taste Turn off the heat and finish with chopped parsley and basil leaves Serve with grated parmesan cheese and bread + Recipes Learn how to make shishbarak 'Sabor de Casa': learn how to make Arabic shishbarak soup Learn how to make vegetable broth 'Sabor de Casa': learn how to make vegetable broth Learn how to make cassava broth