Photo cred: Damon Higgins
Recipe courtesy of Trevini Ristorante
Trevini’s Minestra alla Pugliese
(Apulian Vegetable Soup)
* ½ pound cannellini beans
* ½ cup olive oil
* 2 slices pancetta (cut julienne)
* 1 medium onion, diced
* 3 garlic cloves, sliced
* 2 large potatoes, peeled and diced
* ½ pound mushrooms, sliced
* 1 escarole, washed, dried and cut in two inch pieces
* 2 large tomatoes, diced
* ½ gallon water
* Salt and pepper
* 2 cups croutons
* Olive oil
Soak the beans overnight or for at least 12 hours. Place olive oil in a large soup pot over medium heat. Sauté pancetta, onion and garlic until golden brown. Add potatoes and stir into mixture. Drain the beans and add them to the pot. Stir and add the rest of the vegetables. Cover with water and cook over medium heat until the beans are tender. Add salt and pepper to taste.
Serve with croutons and a drizzle of olive oil.
Makes 6 servings.