Ingredients
- ¾ cups rice or short pasta
- 6 ounces dried white beans
- Chopped aromatic vegetables (onion, carrot, celery)
- 10 ounces Swiss chard, shredded
- 1 small head black cabbage (optional)
- 1 head cabbage
- 1 piece pumpkin, seeds removed, diced
- 2 leeks, white and light-green parts only, sliced
- 2 potatoes, diced
- 2 zucchini, sliced
- 1 tablespoon tomato paste
- Olive oil
- Salt and freshly ground pepper
- Grated pecorino or parmigiano
How to Make It
- Soak the beans in 4 cups of cold salted water. Transfer to a pot and cook until the beans are tender. Drain, reserving the cooking liquid.
- In a separate pot, warm 6 tablespoons of olive oil. Add the aromatic vegetables and sauté until the onion softens. Add the tomato paste dissolved in a bit of water. Add all the vegetables, and cook, stirring, for a couple of minutes. Pour in the cooking liquid from the bean, season with salt, and cook for about 1 hour.
- Add the beans, the rice or pasta, and cook until the rice or pasta is tender. Add more liquid if necessary. Set aside to rest for a couple of minutes before serving. Serve the minestrone hot, sprinkled with grated cheese and a grinding of pepper.