vegetable minestrone recipe

casizzle

Bon appetite

7 OZ. of Grana Padano PDO cheese rinds

1 CUP of chopped, peeled squash

cauliflower florets

chopped romanesco

chopped purple cabbage

baby carrots

basil leaves

2 of carrots

1 of onion

1 of celery stalk

1 of large potato

Extravirgin olive oil

Salt

Boil 3 quarts water with 2 peeled carrots, the celery stalk with its leaves, the onion (cut in half), and the Grana Padano cheese rinds for 1 hour 20 minutes. Remove the cheese rinds and continue cooking the broth for another 40 minutes, adding salt if needed. Finally, strain the broth. Grease the cheese rinds with a little oil and toast them in a non-stick pan, adding a little salt, for 2 minutes on each side or until crisp, then cut them into small pieces.

For the vegetables: Scoop or cut semispheres from the squash and potatoes. Boil the vegetables in the hot broth: start with the potatoes and cook them for 5 minutes, then add the squash and, after 2 minutes, the carrots and cabbage, romanesco and cauliflower. Continue cooking for 5 to 6 minutes.

For the sauce: use an immersion blender to blend the basil with ½ cup oil, a pinch of salt and an ice cube. Serve the vegetables in the broth with pieces of the Grana Padano rinds and the basil sauce.

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