Bean, Cabbage, and Potato Minestrone
Minestrone di Fagioli, Cavolo e Patate
Full-bodied minestrone with beans, cabbage, potatoes and pancetta browned in the lard.
Bean, cabbage and potato minestrone is a rustic and hearty dish, suitable for lunch or dinner when you are looking for a complete, warm and richly textured dish. The vegetable base combines the softness of the potatoes with the structure of the green cabbage, while the beans add creaminess and character. pancetta browned in the lard introduces a savory and intense note, complemented by the spicy red pepper added at the end to preserve its aroma. Cooking in earthenware pot It enhances the traditional character of the dish and is accompanied by a reduction of the liquid until it reaches a thick consistency, closer to a full-bodied soup than a broth. This dish is a traditional dish.
Instructions
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Soften the beans
Soak the dried beans in water overnight. This rehydrates them and ensures more even cooking; they should be plump and soft on the outside, but not fully cooked. Drain them before cooking, discarding the soaking water.
Cook the beans
Transfer the beans to a earthenware pot and cook them until tender. Maintain even cooking, ensuring that the legumes soften without completely falling apart: the correct consistency is soft in the center, but still firm enough to be recognizable in the minestrone.
Prepare the cabbage
Trim and clean The green cabbageRemove any unusable parts, wash thoroughly, and slice. Cut into even strips so the vegetables cook evenly and maintain a soft, yet not crumbly, texture. Keep them ready to cook with the potatoes.
Cut the potatoes
Peel the potatoes, wash them, and dice them into evenly sized cubes. Regularly dicing them promotes even cooking and allows the potatoes to thicken the minestrone without turning into puree too quickly.
Cook the vegetables
Place the cabbage and potatoes in a pot, cover with salted water, and cook until tender. Test for doneness by piercing the potatoes: they should yield easily, while the cabbage should be soft and still distinguishable. Reserve only a portion of the cooking liquid.
Combine the ingredients
Add the cooked beans to the pot with the cabbage and potatoes, leaving just a little of the cooking liquid. Stir gently so as not to completely break the beans and bring to a simmer. the mixture Bring to a gentle boil. The result should be a consistent, moist, and not soupy minestrone.
Brown the pancetta
Cut the pancetta diced pork and brown it in skillet with the lard. Proceed over medium heat until the cubes become golden and the fat melts, forming a fragrant base. Avoid burning the pancetta: the color should be amber, not dark.
Season and serve
Add hot red pepper to the pancetta just a moment before taking off the skillet Remove from the heat, then use the dressing to flavor the minestrone. Stir thoroughly and serve when the liquid appears thick and the ingredients are well combined, keeping the beans, cabbage, and potatoes recognizable.
Chef's Tips
The editorial team recommends adding spicy red pepper and pancetta browned only at the end, so the seasoning retains its aroma and intensity without covering the flavor of the beans and vegetables.
Ingredients
- Ingredients for 6 people
- (7.05 oz) 200 g dried beans
- ½ green cabbage medium-sized
- (14.11 oz) 400 g of potatoes from the Sila National Park
- (10.58 oz) 300 g of pancetta pork (1 tbsp) 1 tablespoon Of lard
- salt and spicy red pepper
Can't find it in the US?
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
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