Vegetables and chestnuts Minestrone

Vegetables and chestnuts Minestrone
Course: 
First course
Region: 
Veneto
Vegetarian: 
Yes
Ingredients for 4 people: 
  • 100 g of potatoes
  • 80 g of celery
  • 80 g of carrots
  • 100 g of onions
  • 100 g of Savoy cabbage
  • 5o g of dried beans soaked for one night
  • 200 g of boiled chestnuts
  • extra-virgin olive oil
  • water
  • salt and pepper

A fine aromatic soup from Northern Italy (Verona, Veneto) for winter evenings. Enjoy it with nice glass of red wine in front of the fireplace.

Preparation steps: 
  • Peel potatoes, carrots and onions.
  • Cut all the vegetables in small cubes (about 1 cm).
  • Wash and drain the vegetables.
  • Put them in a pot.
  • Cover the vegetables with water,
  • Season with salt.
  • Bring the water to a boil on high heat.
  • Pu the lid on the pot and let it simmer for 2 hours on low heat.
  • Add the boiled chestnuts.
  • Cook on low heat for 5 minutes.
  • If necessary, season again with salt.
  • Serve hot with a sprinkle of black pepper and a drizzle of extra-virgin olive oil.