John Myers
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Italian Vegetable Soup – Minestra Maritata
The perfect italian vegetable soup – minestra maritata recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 100 g Pecorino, grated, alternatively mountain cheese
- 6 tbsp Olive oil
- 1 small Fennel bulb, approx. 200 g
- 1 Chicory tea
- 150 g Carrots
- 1 pole Celery
- 2 Rods Leek
- 1 smaller White cabbage, approx. 200 g
For the broth:
- 1,5 liter Water
- 30 g Chicken broth, Kraft bouillon
- 4 medium-sized Garlic cloves
Optional:
- 1 medium-sized Tomato, red, fully ripe
- 30 g Mountain cheese, grated
- Clean and wash the vegetables. Cut the fennel bulb crosswise into thin slices and only use the white part. Cut the ingredients from chicory to leek into slices. Remove the midrib from the cabbage leaves and cut across into strips.
- Heat the water, dissolve the chicken broth in it and cook each vegetable in it for 2 minutes, remove with a slotted spoon and do not quench.
- Cut the bacon into cubes or thin strips and fry in a pan with the olive oil. Press the garlic cloves through a press and mix in. Fry briefly and when the garlic begins to brown, immediately remove the mixture from the pan and keep it ready.
- Layer the vegetables in layers in a baking dish. Finish each layer with some of the pecorino cheese, the diced bacon and the garlic oil, as well as a big pinch of black pepper, fresh from the mill.
- Pour the meat stock over the vegetable mixture and sprinkle with the rest of the cheese. Place in the oven preheated to 160 degrees and fry for 40 minutes.
Optional:
- Use a few slices of tomatoes with cheese as the top layer to garnish.
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