Minestrone with Chestnuts
Cooking time: 45 minutes
- 200 gr elbows pasta
- 150 gr chestnut
- 80 gr sliced prosciutto crudo
- 480 gr canned chickpeas (drained weight)
- 2 tbsp EVOO
- 1 sprig of rosemary
- 1 clove of garlic
- 1 grapefruit
- 1l vegetable broth
The elbow soup with chickpeas and ham is a first course of peasant origin, very simple and tasty. Just a few ingredients are needed to create a truly spectacular dish, albeit in its simplicity. It is prepared in a few steps: follow the recipe.
- Cook the chestnuts. Soak 150 g of chestnuts for 2 hours in fed water. Drain and dry them, then cut them horizontally on the rounded side, arrange them in a pan, preferably the one pierced for roasted chestnuts, and cook them in a preheated oven at 428° F for about 20-25 minutes, stirring often. Leave them to rest for 5 minutes wrapped in a towel, then peel them and remove the cuticle.
- Make the sauté. Rinse and dry 1 tomato, divide it in half, remove the seeds and dice it. Drain 2 cans of boiled chickpeas (480 g drained weight) and whisk 2/3 in the mixer. Heat 2 tablespoons of oil in a saucepan, add 1 clove of garlic, peeled and chopped with half the leaves of 1 sprig of rosemary, 80 g of prosciutto crudo cut into strips and the diced tomato. Fry for 1-2 minutes, add the past and the remaining chickpeas and mix well.
- Cook the pasta. Pour 1 liter of vegetable broth and chestnuts into the pot, mix and bring to a boil; lower the heat and continue cooking for 10 minutes. Add Salt and pepper, 200 g of elbow pasta and cook al dente. Divide the soup on the plates, sprinkle it with a drizzle of oil and serve, decorating with the sprigs of rosemary kept aside.