The Sapori del Mio Orto Minestrone are fresh recipes designed with the different needs of consumers in mind with diversified nutritional and caloric inputs. There are two proposals offered by SIPO, the Delicate Minestrone and the Savory Minestrone, the vegetables are rigorously harvested on the same day in a controlled supply chain, packaged in trays of 500 gr perfect for two portions, avoiding waste, facilitating practicality and taste in the kitchen.
2 tablespoons of extra virgin olive oil
1 pack Minestrone Sapori del Mio Orto
1/2 teaspoon ground fennel seeds
1 can of red kidney beans, drained and rinsed
100 gr ditalini pasta
Salt and pepper to taste
50 gr fresh basil
50 gr Parmigiano Reggiano
Clean and wash the Sapori del Mio Orto vegetables then cut them into cubes.
Meanwhile, heat the extra virgin olive oil in a large pan over medium heat, add the vegetables, cover with a lid and let it simmer for about 5 minutes, stirring occasionally. Add cold water to cover all the vegetables and bring to a boil, reduce the heat and simmer for 30 minutes then add the red beans, fennel seeds and continue simmering for another 30 minutes. When cooked, add the chopped fresh basil, season with salt and pepper and toss in the pasta. When cooked, add the Parmigiano Reggiano …
… and enjoy your meal!
The vegetable minestrone is a hot dish, rich in aromas, flavors and traditions, it belongs to the peasant cuisine but always irresistible, a symbol of Italian cuisine. The minestrone was probably born in that of Milan between the eighteenth and nineteenth centuries, since it appears in peasant tables, reporters and cookery writers have been fascinated so much that they mention it several times in rare publications. Appreciated and nutritious, it is a preparation suitable for all seasons since it is based precisely on vegetables from the garden.