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Minestrone of Modena
Ingredients
  • ½ cup dried cannellini beans or borlotti beans
  • ⅓ to ½ cup extra virgin olive oil
  • 3 ounces sliced pancetta, chopped
  • 3 ounces sliced prosciutto, chopped (optional)
  • 1 cup minced yellow onions
  • ½ cup minced celery
  • ½ cup minced carrots
  • 1 generous tablespoon chopped flat-leaf parsley
  • 1 (14.5 ounce) can tomatoes, drained
  • 2 medium boiling potatoes, peeled and diced
  • 4 ounces green beans, cut into ½-inch pieces
  • 2 medium zucchini, diced
  • 4 ounces white mushrooms, diced
  • 2 cups shredded Savoy cabbage
  • 4 ounces asparagus, diced
  • 1 cup fresh or frozen petite green peas
  • 8 to 10 basil leaves, shredded
  • 2 quarts warm water or canned low-sodium chicken broth
  • Salt and freshly ground black pepper
  • Rind from a small piece of Parmigiano-Reggiano, scraped clean (optional)
  • ⅓ to ½ cup freshly grated Parmigiano-Reggiano
Steps
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