> Skip to content

Recipe  •  5 July 2017

 

Mangia! Mangia! minestrone

Try this delicious home-style Italian recipe from Mangia! Mangia!.

A large pot of minestrone is often found simmering away on our stoves once the weather turns cold. The addition of meat and pasta make it a hearty meal; traditionally maltagliate, the off-cuts from making pasta, were used. The vegetables would often vary according to what was in the garden. So in late autumn the minestrone would include zucchini and, in winter, silver beet and beans.

Allowing the vegetables to cook slowly with the meat is the key to achieving the best result with this soup. You can use 2 cups (400 g) dried beans if fresh are not available; just remember to soak them overnight in water, then drain and rinse before adding them to the pot.

 

MINESTRONE

Serves 4–6

Ingredients 

  • ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling
  • 1 large onion, chopped
  • 3 sticks celery, finely diced
  • 2 carrots, finely diced
  • 1 potato, finely diced
  • 2 cups shelled fresh borlotti beans (from 1 kg whole pods)
  • 2 zucchini (courgettes), finely chopped
  • 6 tomatoes, peeled and chopped or 400 g Pomodoro Pelati
  • 4–5 pieces (about 500 g) veal osso buco
  • 3–4 silver beet leaves
  • 200 g maltagliate (off-cuts from making fresh pasta) or small dried pasta (such as ditali)
  • grated parmigiano reggiano, to serve

 

METHOD

Heat the olive oil in a large saucepan over medium heat and add the onion and celery, then cook for 2–3 minutes or until the onion is translucent. Add the carrot, potato, beans, zucchini, tomato and veal, stirring to combine. Add enough water to cover the meat and vegetables by at least 4–5 cm. Cover and cook over low heat for 1–1½ hours; by this time the beans will be tender and the meat will be falling off the bone.

Add the silver beet and pasta and cook for a further 10 minutes.

Serve in bowls with plenty of grated parmigiano and a drizzle of olive oil over the top.


Mangia! Mangia! Teresa Oates, Angela Villella

Mangia! Mangia! celebrates home-style Southern Italian food, based on traditional recipes and methods.

Buy now
Buy now

More features

See all recipes
Recipe
Spicy black beans with crispy sweet potatoes

An easy meal to whip up from mostly store-cupboard ingredients.

Recipe
Three veg curry with pea mash

A simple and tasty meal absolutely packed with veg that can be whipped up in no time.

Recipe
Beetroot, lentil and goat’s cheese salad

Enjoy this winning combination from Eat More, Live Well.

Recipe
Frankie and Olive’s roast chicken

An extra tasty roast that the whole family will love.

Recipe
Classic roast chicken

Try your hand at this classic Christmas recipe from Rebecca Wilson.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
Spaghetti with anchovies and olives

A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.

Recipe
Spiced saffron rice

Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.

Recipe
Prawn wontons with spring onion, ginger and vinegar dressing

A delicious wonton recipe from Kylie Kwong to try at home.

Recipe
Doughnut bites

Quick to make and even quicker to eat!

Recipe
'Triple threat' chocolate brownies

People have requested this recipe the most after hearing about it in the Ed Sheeran episode.

Looking for more recipes?

See all recipes