tuscany minestrone lagulli
One day when I was a little girl of 7, my grandmother from Palermo Italy stayed at our home for 3 months or so. Her "grandma" name was "Nanu." She would sing Italian songs from her hometown which always warmed my heart and felt like it cleansed my soul. Everything in the world was so right! One day she woke me up around 8 am and asked me if I would "help her cook dinner" that day. I was so excited to work beside her as she showed me how to make this dish. She hid the recipe for when I got older in a place she knew I'd find. She's gone, but her memories and recipe live on.
Blue Ribbon Recipe
The aroma from this minestrone while simmering is so good you're going to have a hard time not grabbing a spoon and eating it from the pot. All the flavors are fabulous and complement each other. Fresh rosemary is evident and adds an earthy flavor. The red pepper gives the soup a slight kick. This is a filling and delicious vegetarian dish.
Ingredients
- 2-3 tablespoons extra virgin olive oil
- 4-5 cloves garlic
- 6 sprigs celery leaves, chopped loosely
- 1 medium carrot, shredded
- 1/2 medium onion, sliced thin
- 32 ounces vegetable stock
- 1 can diced tomatoes (fresh is good), 14 oz
- 1 can cannellini beans, 14 oz
- 1 tablespoon rosemary, dried
- 1 teaspoon basil, dried
- 1 teaspoon dried red pepper flakes
- 1 tablespoon garlic powder
- 16 ounces spinach leaves (frozen) or 6 cups fresh baby spinach leaves
- 4 ounces small bow-tie pasta
- dash Parmesean cheese (optional)
- dash fresh ground pepper
How To Make tuscany minestrone lagulli
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Step 1Heat oil in a large skillet - med. high heat. Saute carrots, onions, and garlic until soft (5-6 minutes until tender). -
Step 2Add stock, beans, tomatoes, rosemary fresh ground pepper, and seasonings to skillet. Bring to a boil.
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Step 3Add pasta and cook 14-15 minutes. Stir in spinach and continue cooking 2-3 minutes.
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Step 4Remove from heat & serve (add shredded Parmesan cheese, to taste). Bonjour!
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