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Minestra maritata (spicy 'wedding' soup with Tuscan cabbage)

Name: Minestra maritata (spicy 'wedding' soup with Tuscan cabbage)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1 small onion, finely chopped; 1 celery stalk, thinly sliced; 1 garlic clove, finely chopped; 125g flat pancetta, rind removed, chopped; 1 long red chilli, seeds removed, finely chopped; 1.5L (6 cups) chicken or vegetable stock; 2 desiree potatoes, peeled, cut into 2.5cm pieces; 2 x 400g cans cannellini beans, rinsed, drained; 1 tbs tomato paste; 1 small rind parmesan (optional), plus extra grated parmesan to serve; 3/4 cup (165g) risoni; 1/2 bunch cavolo nero (Tuscan black cabbage), trimmed, stalks removed, roughly chopped

3 ratings

20m

25m

Silvia Colloca's minestra maritata (spicy 'wedding' soup with Tuscan cabbage)

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by Silvia Colloca

Cook and author

Oct 02, 2015

This spicy concoction may be known as Tuscan wedding soup, but it's light and healthy enough to eat every day of the week.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 small onion, finely chopped
1 celery stalk, thinly sliced
1 garlic clove, finely chopped
125g flat pancetta, rind removed, chopped
1 long red chilli, seeds removed, finely chopped
1.5L (6 cups) chicken or vegetable stock
2 desiree potatoes, peeled, cut into 2.5cm pieces
2 x 400g cans cannellini beans, rinsed, drained
1 tbs tomato paste
1 small rind parmesan (optional), plus extra grated parmesan to serve
3/4 cup (165g) risoni
1/2 bunch cavolo nero (Tuscan black cabbage), trimmed, stalks removed, roughly chopped

Method

1.

Heat oil in a large saucepan over medium heat. Add onion, celery, garlic, pancetta and chilli, and cook for 1-2 minutes until slightly softened. Add stock, potatoes, beans, tomato paste and parmesan rind, adding a little extra water to cover if necessary. Reduce heat to medium-low and cook for 5 minutes or until potatoes are par-cooked. Add the risoni and cook for a further 5 minutes, then add the cavolo nero, and cook for 5 minutes or until pasta is al dente and cabbage is tender. Discard parmesan rind and season.
2.

Ladle soup into serving bowls. Top with grated parmesan and drizzle with a little oil to serve.