Minestrone alla Toscana
Recipe first for 6 people based on Beans with tomato - cooking method fried.
Preparation:
Preparation: Soak the beans overnight. Cook them for about 2 hours in not too abundant salted water, to which you have added a sprig of rosemary and a bay leaf to be removed when cooked. Puree half of the beans through the blender and pour the whole beans into the pot. In a saucepan, fry the chopped onion, celery, carrot and parsley in four tablespoons of oil. Then add the escarole, peeled and seedless tomato, courgette, the white part of the leek, coarsely chopped, let it simmer for about ten minutes and add it all to the beans. Adjust salt and pepper. Add hot water if necessary. Bring to the boil and cook the rice al dente. Serve with grated cheese on the side. Accompanying wines: Bardolino DOC, Chianti Colli Aretini DOCG, Regaleali Rosato IGT Di Sicilia.
Ingredients:
Ingredients: 100 G Toscanelli Beans - 80 G Rice - 1 Endive Lettuce Head - 1 Tomato - 1 Carrot - 1 Courgette - 1 Leek - 1 Onion - Celery - 1 Bay Leaf - 1 Sprig Rosemary - 1 Tablespoon Chopped Parsley - Grated Cheese - 4 Spoons Olive Oil - Salt - Pepper
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