I made a large batch of minestrone earlier this week. Minestrone is a staple of cucina povera. It has existed in one form or another since Roman times. This is the Neapolitan version and it always contains a base of tomatoes and potatoes, which, despite their being fundamental today, were only introduced in the mid-16th century.

Emi's Good Eating

Minestrone is a staple of cucina povera, which literally translates to poor kitchen – peasant food. The word minestrone is the augmentative form of the word minestra or soup. It has existed in one form or another since Roman times. The Neapolitan version always contains a base of tomatoes and potatoes, which, despite their being fundamental today, were only introduced in the mid-16th century. It is a dish suitably served hot in the winter and chilled in the summer.

You can adapt this recipe to your liking. See below for a spicy, North African version.

Recipe after the photo. Serves four, with leftovers, of course.

img_5404Ingredients

  • 1 Litre passata (alternatively use equivalent in pelati or chopped tomatoes, but passata gives best texture)
  • 250-500 ml water
  • 1 teaspoon asafoetida
  • 3 potatoes, cubed
  • 2 carrots, cubed
  • 2 courgette, cubed
  • 1 leek, thinly sliced
  • 3 celery sticks, cubed
  • 1 teaspoon tarragon
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2-3…

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Posted by:Emi'sGoodEating

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