This vegetable soup is prepared in the style of Calabria.
This southern version of minestrone is from Calabria. It features summer vegetables, and seasons them with yellow bell peppers.
Vegetable Soup in the style of Calabria
- 4 slices of salt pork or prosciutto (you can use country ham slices)
- 2 Tbs fresh parsley, chopped
- 1 celery stalk
- 1 carrot
- 1 garlic clove
- 4 fresh basil leaves (or 1 tsp dried)
- ¼ cup olive oil
- 1½ cups hot water
- 1 tsp salt
- 1 pound of mixed vegetables containing: peas, green beans, plum tomatoes, zucchini, spinach, carrots, celery, potato
- 1 large yellow bell pepper
- ½ cup rice
- grated Parmesan cheese
Make a battuto:
- Chop the salt pork, parsley, celery stalk, carrot, garlic, and basil, until everything is reduced to a paste.
- Heat the oil in a big soup pot, add the battuto, and sauté over medium heat until golden.
Make the soup:
- Add the hot water and salt, and bring to a boil.
- Chop the remaining vegetables into pieces no bigger than ½ inch. If using a potato, slice it as finely as possible with a peeler.
- Add the vegetables when the water reaches a boil.
- Reduce heat and simmer for 15 minutes.
- Core a yellow bell pepper, and julienne. Add to the soup.
- When the carrots are tender, add the rice. Boil gently for 15 minutes, until the rice is done.
- Serve with Parmesan cheese and crusty bread.
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Zuppa : Soups From The Italian Countryside
Beginning with basic brodo, or broth. Zuppa! explores a different soup category in every chapter, from bean soups ("poor of ingredients but rich in appeal") to fish, meat, grain, and cream soups. Sidebars focus on such fundamentals as choosing the right soup pot, de-fatting stocks, and clarifying broths.