Minestrone

Some time ago I already post a recipe for minestrone, well this one is a different one, you still use a lot of vegetables but it looks and taste different that the one I published in October last year follow this link.

For this version of minestrone I made quite a lot, so I could freeze some for another time, that's the good thing of a big pan. The ingredients you need for this one are:

• Pancetta in strips
• Fresh rosemary, chopped
• 2 carrots, in small pieces
• A bit of celery in small pieces
• 1 chopped red onion
• 1/2 broccoli in florets
• 1/2 cauliflower in florets
• 1 can of beans
• 1 hand of frozen green peas
• 2 cubes chicken stoke
• 75 gr. rice
• 75 gr. macaroni
• 2 chicken breasts

Bake in a big pan the pancetta with some olive oil and the chopped rosemary until crust, when ready put in a bowl and keep warm. Keep the pan in the fire add the carrots, celery and onion and season with salt and pepper, crumble the cubes chicken stoke (bouillon), mix well, add the rice, pasta and cauliflower in the pan, pour about 1.5 liter boiling water and put the lid on. After a few minutes add the chicken and let it cook for about 10 minutes. In that you can prepare the Salsa Verde, this are the ingredients:

• Some dragon
• Some parsley
• Some mint
• 1 tablespoon capers
• 1 teaspoon mustard
• 1 garlic clove squeezed
• Extra verge olive oil (3 to 4 tablespoons)
• Red vinegar

Put in the blender all the ingredients except the vinegar, mix well. Scoop in a bowl and add 1 soup spoon of the stoke, the vinegar and a bit more olive oil, if the sauce is too dry you can add a bit more bouillon. 

Once the chicken is ready, take out of the pan. Then add in the pan all the beans and the broccoli, let it cook for about 10 minutes again.  Meanwhile cut the chicken in strips and lay in the salsa verde, sprinkle with the pancetta.

Serve all together with some grated parmesan, bread and a good glass of white wine. Enjoy this fantastic meal!