Adriana's Italian Recipe for Minestrone From Naples

Minestrone From Naples
(Minestrone Alla Napoletana)


Ingredients:

2 potatoes, diced 3 and 1/2 oz (100 grams) shelled broad beans
2 oz (50 grams) pancetta
1 yellow bell pepper
3 tomatoes, peeled, seeded and chopped
2 zucchini, sliced
3 and 1/2 oz (100 grams) shelled peas 1 escarole head, cut into strips 2 eggplants, diced
1/4 cabbage, coarsely shredded
1/2 onion 1/2 carrot 1/2 garlic clove 2 tablespoons extra virgin olive oil 1 fresh flat-leaf parsley sprig, chopped 3 and 1/2 oz (100 grams) short pasta 2 teaspoons chopped fresh basil Salt and pepper Provolone cheese, freshly grated, for serving

Directions:

Place the bell pepper under a preheated grill and cook, turning frequently, until the skin is charred and blistered. Place in a plastic bag and tie the top. When cool enough to handle, peel off the skin, halve and seed the pepper and dice it. Finely chop the pancetta with the garlic, onion, and carrot. Heat the olive oil, add the pancetta mixture and cook over a low heat for about a few minutes until lightly browned. Add the tomatoes and cook for about 10-12 minutes. Add 3 and 1/2 pints (2 liters) of water and season with salt and pepper. Bring to a boil, add the potatoes and beans and simmer for about another hour. Add the eggplant, bell pepper, zucchini, peas, cabbage, and escarole. Simmer for an additional 30 minutes. Add the pasta and cook for 10 minutes until 'al dente'. Season with salt if necessary. Ladle the minestrone into a soup bowl, sprinkle with basil and serve with Provolone cheese. Serves 4-6.

That's it!

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