Name: Minestrone alla Napoletana
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 yellow bell pepper; 75 g pancetta; ½ onion; ½ carrot; ½ garlic clove; 3 large tomatoes (peeled, seeded and chopped); 2 potatoes diced; 2 extra virgin olive oil (generous spoons); 2 tbsp Italian parsley (chopped); 100 g shelled broad beans; 2 zucchini (courgettes sliced); 100 g shelled peas; ¼ cabbage (coarsely shredded); 1 escarole head (cut into strips); 2 aubergines (diced); 2 liter water; 100 g cannolicchi pasta; 1 tbsp fresh basil (chopped); Sea salt and freshly ground black pepper (to taste); provolone cheese (freshly grated); Crusty bread (to serve)

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Place the pepperoni under a pre-heated grill and cook, turning frequently until the skin is charred and blistered, then place in a plastic bag and tie the top – as soon as it is cool enough to handle, peel off the skin, halve and seed the pepper and dice the flesh.
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Finely chop the pancetta with the onion, carrot and garlic, heat the oil and add the pancetta mixture to cook over a low heat or a few minutes until lightly browned.
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Now add the tomatoes and cook for 10 minutes before pouring in 2 litres of water and seasoning with salt and pepper – bring to the boil, add the potatoes and beans and simmer this for an hour.
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Add the zucchini (courgettes), peas, cabbage, escarole, aubergines and the pepperoni and simmer for another 30 minutes.
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Now add the pasta and cook for about 10 minutes until just al dente, check and correct the seasoning, pour into a soup tureen, sprinkle with basil and serve with plenty of provolone, crusty bread and little excellent olive oil for those that would like a little swirl.

Minestrone alla Napoletana Recipe – Zuppa Napoletana

Minestrone alla Napoletana

Ingredients

To Serve

Instructions

Notes

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