Spinach coleslaw in minestrone
Ingredients
4 persons
- 67 grams of pancetta
- 3 cloves of garlic
- 167 grams fresh spinach
- 333.5 grams of mixed ground meat
- 67 grams of bread crumbs
- 33.5 grams grated Parmesan cheese
- 1 hey
- 1.5 sprigs fresh rosemary
- bay leaf
- 1 liter of water
- June 1st
- 2 carrots
- 1.5 stalks celery
- fennel
- 4 large boiling potatoes
- 1 can Elvea Peeled Tomatoes
- 300 grams white beans
- 133.5 grams of pasta (small shapes like tubettini, anellini,...)
- olive oil
- pepper
- salt
Preparation
-
1
Cut 50 g pancetta into small pieces and sauté in a pan. Add the chopped garlic and spinach and cook until they lose their moisture.
-
2
Finely chop the cooled spinach mixture. Mix with the minced meat, breadcrumbs, grated parmesan cheese, egg, salt and pepper. Form small balls.
-
3
Brown the polpettes in a pan. Keep aside.
-
4
Cut the onion, carrots, celery, fennel and potatoes into small cubes.
-
5
Tie the Parmesan crust, rosemary and bay leaf with string to form a ‘bouquet garni. Brown the rest of the pancetta in a pan. Add the onion, celery, carrots, fennel, potatoes, add the bouquet garni and cook, stirring, for a few minutes.
-
6
Add the water and tomatoes and simmer for 20 minutes. Add the white beans and pasta and cook for a few additional minutes.
-
7
Add the polpettes to the soup, to warm up, before serving. Season to taste.
-
8
Enjoy with your dining companions this rich and fragrant minestrone, garnished with melting polpettes and grated Parmesan cheese. A culinary experience to share. Enjoy your meal!
