Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 16

225 g dried cannellini beans

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 medium carrot, chopped

½ celery stick, plus a handful of the celery leaves, chopped

225 g ripe tomatoes, skinned and roughly chopped

½ teaspoon sugar

1¼ litres water

500 g broad beans, shelled

225 g spring greens or green cabbage, shredded

50 g short pasta (such as penne, macaroni, fusilli)

1 generous handful of chopped fresh flat leaf parsley

sea salt and freshly ground black pepper

lots of freshly grated Parmesan, to serve

4 tablespoons extra virgin olive oil, to serve

Serves: 4

Preparation time: 20 minutes

Soaking time: overnight

Cooking time: 55 minutes

Soak the cannellini beans in cold water overnight. Then drain, place in a heavy-bottomed pan, cover with cold water, bring to the boil, drain and refresh under a cold running tap. Set aside.

Heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook gently over a low heat for about 15 minutes, until softened. Add the tomatoes and the sugar, and simmer for a further 10 minutes, stirring often. Pour in the water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, skimming off any foam that may rise to the surface.

Add the cannellini beans, broad beans, spring greens (or cabbage), pasta and parsley, and simmer for a further 8 minutes, or until the pasta is cooked. Season with salt and pepper. To serve, ladle into warmed bowls, stir in a tablespoon of olive oil and sprinkle with the freshly grated Parmesan.

Frankie

“The classic Italian soup, that is so much more than just a bowl of soup. To me, it evokes a feeling of well-being and a time when families ate together, when Sunday lunches were sacrosanct and when my nonna’s minestrone soup was on the menu. She would pick all the vegetables and herbs from her own vegetable plot and would take hours cleaning and chopping the ingredients. The end result, with a sprinkling of Parmigiano cheese, was just heaven.”