Minestrone with Glutiniente Tubetti
To prepare a good Minestrone with Glutiniente Tubetti you must remember to soak, the beans at least 12 hours in advance. Rinse them under cold running water and move on to the peas, which will need to soak for about an hour, after which you run running water over them as well. Once you have gone through the above two steps you can start the preparation of this delicious recipe. Clean all the vegetables, then cut them into dice of the same size, strip the tomatoes of their skins and seeds and cut them into strips or dice; Sauté the onion, carrots and celery then, when the onion has wilted, add all the other vegetables and legumes, except for the tomatoes; Sprinkle with 1.5 liters of lightly salted water, and from boiling let it cook for a couple of hours and a half over moderate heat, stirring often. If necessary, add slightly lukewarm water; At the end of cooking add the previously diced tomatoes or if you prefer tomato puree in amounts to taste. Add salt if necessary. Dip the Glutiniente Tubetti inside the soup and bring to cooking.
When the pasta is also cooked, serve the Minestrone with Glutiniente Tubetti while still hot and sprinkle with Parmesan cheese.
- Tempo di preparazione15 min
- Tempo di cottura2 hr 40 min
- Tempo totale2 hr 55 min
- Preparation time15 min
- Cooking time2hr 30min
- Total2hr 45min
Ingredients
Seasoning
- 1 l water
- 100 g potatoes
- 60 g carrots
- 1/2 red onion
- 20 g celery ribs
- swiss chard leaves
- 250 g savoy cabbage
- 100 g tomatoes
- 150 g dried borlotti beans
- 100 g dried peas
- fine salt
Pasta
- Glutiniente Tubetti
- vegetable cooking water
- fine salt
Method
To prepare a good Minestrone with Glutiniente Tubetti a you must remember to soak, the beans at least 12 hours in advance. Rinse them under cold running water and move on to the peas, which will need to soak for about an hour, after which you run running water over them as well. Once you have gone through the above two steps you can start the preparation of this delicious recipe. Clean all the vegetables, then cut them into dice of the same size, strip the tomatoes of their skins and seeds and cut them into strips or dice; Sauté the onion, carrots and celery then, when the onion has wilted, add all the other vegetables and legumes, except for the tomatoes; Sprinkle with 1.5 liters of lightly salted water, and from boiling let it cook for a couple of hours and a half over moderate heat, stirring often. If necessary, add slightly lukewarm water; At the end of cooking add the previously diced tomatoes or if you prefer tomato puree in amounts to taste. Add salt if necessary. Dip the Glutiniente Tubetti inside the soup and bring to cooking.
When the pasta is also cooked, serve the Minestrone with Tubetti while still hot and sprinkle with Parmesan cheese.
All that’s left is for you to enjoy it, bon appetit!
