TOMATOES MINESTRA

Tomatoes minestra is a classic winter preparation of the Italian traditional cuisine, that one called “poor” because made with very few garden ingredients. Its preparation is very simple and involves a long cooking to flavor the vegetables. Once the pasta was sold unpacked, and for this kind of minestra were used the broken pasta advanced on the bottom of the drawers of the retailers, while today there are special pasta. Very good for this preparation are the Risoni, hard wheat pasta with a similar but slightly larger rice shape. This type of pasta is very well known, although the recipes for making tomato minestra are many, but quite similar to each other.

Print Recipe

TOMATOES MINESTRA

Course

First Course

Cuisine

Italian

Keyword

Minestra

Prep Time

10 minutes

Cook Time

50 minutes

Servings

people

Ingredients

• 160 g Risoni pasta
• 4 Tomato large
• 10 cl White wine vinegar
• 50 cl vegetable broth
• ½ Onion
• 1 stalk celery
• 1 clove garlic
• 30 g Parmesan cheese
• 1 Parmesan rind
• 1 sprig rosemary
• 1 pinch salt
• 5 tbsn olive oil extra virgin

Course First Course Cuisine Italian Keyword Minestra Prep Time 10 minutes Cook Time 50 minutes Servings people Ingredients 160 g Risoni pasta 4 Tomato large 10 cl White wine vinegar 50 cl vegetable broth ½ Onion 1 stalk celery 1 clove garlic 30 g Parmesan cheese 1 Parmesan rind 1 sprig rosemary 1 pinch salt 5 tbsn olive oil extra virgin

Instructions

1. Fill a pot with plenty of boiling water to sear the tomatoes in order to easily remove the skin. Once boiled, dip in the tomatoes (1) in hot water for a few minutes until the skin begins to break (2). Then drain immediately (3) and let them cool a little.

   
2. Then start to take off the skin (4) that will easily go away. Then start cutting tomatoes (5) in slices ad then in dices (6) and leave aside.

   
3. Peel the garlic clove and chop it (7), then peel the onion and chop it (8). Finally wash the celery and chop (9) this too.

   
4. Now pour five tablespoons of extra virgin olive oil (10) into a large casserole and let heat on medium fire. When the oil is hot, add the herbs to the oil (11) and brown them for a few minutes. When ready, add the dices tomatoes (12) and begin to flavor for a few minutes.

   
5. Once the tomatoes are seasoned, pour the white wine (13) and let it evaporate, then add some salt (14), mix well and pour the vegetable broth (15) up to cover all the tomatoes.

   
6. Then add the crust of Parmesan cheese (16), cover with a lid and start cooking with the low flame. Let the soup flavor for about 40 minutes, then add the Risoni (17) and let cook for about 13 minutes. Once the pasta is cooked, turn off the fire and add the parmesan cheese (18) previously grated. Mix well and pluck in a soup dish to serve immediately on the table, pouring a drop of extra virgin olive oil in each dish and decorating with a sprig of rosemary.