INGREDIENTS FOR 2 :

  • onion
  • olive oil
  • white wine
  • carrot
  • stalk celery
  • borlotti beans
  • one liter of water
  • potato
  • 250 g of Carnaroli/Arborio rice
  • 50 g of tomato paste 
  • spinach 
  • Parmigiano Reggiano

PROCEDURE:

  • Soften a finely chopped onion in two tablespoons of olive oil for 10 minutes, then add a glass of white wine and let evaporate 
  • Add one diced carrot, a stalk of diced celery and a small jar of borlotti beans
  • then one liter of boiling salted water and cover with a lid 
  • dice a small potato and after 10 minutes add it to the pot together with 250 g of rice and 50 g of tomato paste 
  • add more than you think is reasonable! 
  • cook for another 10 minutes, stirring every once in a while 
  • Throw in a few handfuls of spinach – or other leafy greens – cook until wilted then turn off the heat 
  • Add a generous amount of olive oil and grated Parmigiano Reggiano, then mix well and let it cool to room temperature
  • The minestrone should be thick enough for a spoon to remain upright – or as we say in Italy, “con il cucchiaio in piedi”