Minestrone soup with focaccia
Ingredients
4 persons
Focaccia
- 235 grams of "00" flour
- 190 milliliters of lukewarm water
- 2.5 grams of dry yeast
- 4.5 grams of salt
- 5 grams of olive oil
- extra virgin olive oil
- sprig of rosemary
- fresh thyme
- 0.5 clove of garlic, roughly chopped
- 0.5 handful of black olives
- 0.5 teaspoon coarse sea salt
Minestrone
- 1 piece of veal shank
- 1 onion, finely chopped
- 1 carrot, diced
- 0.5 celeriac, diced
- 1.5 bell peppers (red, yellow, and green), diced
- 2 stalks of celery, diced
- 0.5 zucchini, diced
- 75 grams of frozen peas
- 200 grams of canned white beans
- 2 beef tomatoes, diced
- fresh thyme
- sprig of rosemary
- fresh basil
- 1 bay leaf
- 1 bottle ELVEA Il Puro Passata
- 1 liter chicken broth
- 75 grams vermicelli
- salt and pepper
- olive oil
Preparation
-
1
Put the flour, lukewarm water, yeast, salt, and olive oil into a stand mixer and knead with the dough hook until you have a smooth and uniform dough.
-
2
Cover the dough and let it rise in a warm place for at least 1 hour.
-
3
Line a deep baking dish with parchment paper and spread the dough over it. Press it out with your fingers and make small dimples in the surface.
-
4
Distribute the rosemary, thyme, garlic, and olives over the dough. Season with pepper and salt, and drizzle generously with olive oil.
-
5
Bake the focaccia for 20 to 25 minutes in a preheated oven at 200 °C.
-
6
Heat a splash of olive oil in a large soup pot and brown the veal shanks. Add the vegetables and let them braise along. Make a bouquet garni with the fresh herbs and add it.
-
7
Add the ELVEA Il Puro Passata and chicken broth. Bring to a boil and let simmer gently until the vegetables are tender.
-
8
Remove the veal shanks from the soup, cut the meat into small pieces, and add it back in.
-
9
Add the vermicelli about 10 minutes before serving and let it cook in the soup.
Buon appetito!
