Dried Chestnut Minestrone

Soak the dried borlotti beans and dried chestnuts in water overnight. The next day, drain them carefully; remove any remaining skins from the chestnuts, so the minestrone will have a cleaner, more pleasant texture.

Pour the extra virgin olive oil into a saucepan and add the chopped onion, chopped celery, and thinly sliced ​​potato. Combine the tomato paste And gently sauté over medium heat, stirring, until the onion becomes transparent, the potato begins to soften and the paste takes on a darker color and an intense aroma.

Join the soffritto Add the drained beans and cleaned chestnuts. Sauté them for a few minutes, stirring gently, until they are well coated with the sauce and the bottom appears smooth. Avoid overcooking, as this will dry out the paste.

Add enough water to cover the ingredients and bring the liquid to a boil. Continue cooking. over medium heat, maintaining a regular and not too lively boil, until the chestnuts are about two-thirds of the way cooked and begin to become tender.

Once the chestnuts and beans are well cooked, add the salt. Stir gently to distribute it throughout the broth without breaking the ingredients, then check that the liquid continues to simmer evenly.

Add the pasta directly to the pot and cook it in the minestrone broth. Stir periodically to prevent sticking and, if necessary, use enough liquid to keep the mixture soft and thick. Finish cooking when the pasta is tender and the chestnuts and beans are cooked.

Serve the minestrone on plates as soon as it's cooked. Garnish each portion with a pinch of black pepper and a drizzle of olive oil Extra virgin olive oil. Serve when the broth is hot and the consistency is thick, with the ingredients well combined.