This monumentally dense minestrone from Piedmont, the northwestern region of Italy at the foot of the Alps, has at least two lives. It is a deeply satisfying vegetable soup, and it is also the base for one of the most robust of risotti: La paniscia.
If you are making the recipe to use it in la paniscia, there will be some soup left over, because only part of it will go into the risotto. But the leftover soup can be refrigerated, and, a few days later, when its flavor will be even richer, you can expand it with pasta and broth for yet a different version.
1. Cut the pork into strips about ½ inch long and ¼ inch wide.
2. Put the oil, butter, onion, and pork into a soup pot, and turn on the heat to medium. Stir from time to time.
3. When the onion becomes colored a deep gold, add all the diced vegetables, the shredded cabbage, and the shelled fresh beans or the drained, soaked dried beans. Stir well for about a minute to coat all ingredients thoroughly.
4. Add the cut-up tomatoes with their juice, a pinch of salt, and several grindings of pepper. Stir thoroughly once again, then put in all the broth. If there should not be enough to cover all the ingredients by at least 1 inch, make up the difference with water.
5. Cover the pot, turn the heat down to low, adjusting it so the soup cooks at a very slow simmer. Cook for at least 2 hours. Expect the consistency, when done, to be rather thick. Taste and correct for salt and pepper.
If you have made it to serve as a soup and not as a component of la paniscia, ladle it into individual bowls, let is settle a few minutes, and bring to the table along with freshly grated Parmesan.
Taken from Marcella Hazan's 'Essentialls of Classic Italian Cooking'. (ISBN 039458404X)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (615g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 389 (43%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 44mg||14 %|
|Sodium 770.9mg||27 %|
|Potassium 2382.4mg||63 %|
|Total Carbohydrate 95.2g||28 %|
|Dietary Fiber 32.1g||128 %|
|Sugars, other 63.1g|
|Protein 39g||56 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 905
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!