Minestrone alla livornese

Minestrone alla livornese

Ingredients

  • 400 g of fresh shelled beans
  • 150 g of spinach
  • 1/4 of cabbage
  • 4 leaves of chard
  • 1 potato
  • 1 courgette
  • carrot
  • 1 small onion
  • 1 clove of garlic
  • 2 l of broth
  • 1 celery coast
  • 250 g of rice
  • 50 g of Prosciutto Toscano DOP
  • 3 tablespoons of tomato sauce
  • grated cheese
  • parsley
  • olive oil Lucca DOP
  • salt
  • pepper

Instructions

In a saucepan, heat three tablespoons of olive oil and add the parsley, garlic and prosciutto, and stir.

Then add the spinach, the cabbage and the chard in strips, salt, pepper, stir and let it cook for a few minutes.

Add the carrot, onion, zucchini, potato and celery cut into cubes, beans, tomato sauce diluted in a little broth and then pour all the broth, bring to a light boil and cook for an hour .

Add the rice and cook it for fifteen minutes or longer depending on the type.

Remove from heat and season with a few tablespoons of grated cheese and let it cool. Serve in bowls.

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