Latteria's mammas' minestrone
Their proud sons claim the freshness of the vegetables and the fact that their mums stand around chopping and talking all day make this the best minestrone in town.
Ingredients
Olive oil for frying
1 large onion, chopped
4 garlic cloves, finely sliced
1kg carrots, chopped
1/2 bunch celery, sliced
500g tomato passata
2 litres water
1/4 cauliflower, chopped
750g zucchini, sliced
4 potatoes, peeled and diced
Salt and pepper
125g cannellini beans, cooked
125g kidney beans, cooked
125g borlotti beans, cooked
1 bunch silver beet, roughly chopped
100g pecorino
Method
Heat the olive oil in a large pot and fry the onion until golden. Add the garlic, carrots and celery and fry, tossing well, for 5 minutes. Add the passata and water and bring slowly to the boil.
Add the cauliflower, zucchini, potatoes and generous amounts of salt and pepper. Simmer for 20 mins.
Add the cooked beans and silver beet and simmer for a further 10 mins or until thick and soupy.
To serve
Serve with plenty of freshly grated pecorino.
Makes 4 litres (adapted from a recipe that makes 18 litres).
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
