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Minestrone with Cavolo Nero
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: maggie beer
| 1/2 cup | olive oil |
| 20g | butter |
| 3 | onions, finely chopped |
| 3 cloves | garlic, finely chopped |
| 2 | carrots, diced |
| 2 small sticks | celery, diced |
| 450g | freshly shelled borlotti beans or 185g dried cannelloni beans |
| 1 cup | tomato passata or 4 ripe tomatoes, peeled, seeded and finely chopped |
| 8 | parsley stalks |
| 2 litres | Brodo, (chicken stock), vegetable stock or water |
| 3 | zucchini, diced |
| 1 cup | chopped green beans |
| Sea salt | |
| Freshly ground black pepper | |
| Extra-virgin olive oil | |
| 2 cups | cavalo nero, chopped |
| 1 cup | savoy cabbage, chopped |
| Freshly grated Parmigiano-Reggiano | |
| Extra virgin olive oil |
Method
Soak the cannelloni beans overnight, in at least double volume of water. Strain water.
Cook the beans in 2 litres of fresh water with the pork hock and one of the onions. If the beans are taking up too much water, add more to keep the level at 2 litres. Cook for about 1 to 2 hours at very low heat until the beans are tender but not broken up and the hock is cooked.
Whilst this is happening:
Heat the oil and butter in a stockpot until the butter is foaming, then add remainder of onion and garlic. Cook gently until the onion has softened. Add the carrot and celery and cook in the olive oil for about 10-15 minutes, turning the contents to coat all the vegetables.
After a further 5 minutes add the cheese rind, tomato passata and brodo (white stock, or water). Cover the pot and cook at a gentle simmer for 15 minutes.
Add the savoy and cavalo nero cabbages, zucchini and green beans and simmer for 30 minutes, then taste for seasoning. Discard the cheese crust.
When beans and hock are cooked, strain the beans, (reserving the brodo) take ham hock out and take the meat off the bone. Chop up and put aside.
Add the beans and the chopped ham to the vegetables in the pot. Check for seasoning, (depending on the salt levels of the pork hock).
To serve add grated parmesan and a last flourish of extra virgin olive oil.
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