A classic of Neapolitan cooking.
The recipe for minestrone alla napoletana calls for mixed vegetables and legumes to be combined with rice.
A rich dish, light, but very nutritious. Ideal for those who are following a diet.
Below are the ingredients and the procedure for making it.
- 1 onion
- 2 garlic cloves
- 100 gr of peas
- 200 gr. of celery
- 1 kg of pumpkin
- 150 gr of fresh beans
- 2 small turnips
- 6 ripe tomatoes
- a big handful of parsley
- grated Parmigiano Reggiano cheese
- grated Pecorino Romano cheese
- 150 gr of rice
- 2 l of water
Dice the pumpkin.
Put the pumpkin, beans, peas, turnips and celery cut into cubes in a colander and place under running water.
Finely chop the parsley, basil, garlic and onion: sauté them over moderate heat with 1/2 cup of oil, then add all the washed and drained vegetables, leaving them to gain flavor for about 20 minutes.
Add the peeled and crushed tomatoes, 2 liters of water, salt and pepper and cook for an hour and a half.
Then add the rice and finish cooking. Serve with plenty of grated Parmesan cheese and a handful of pecorino.
P.s. For those on a diet, parmesan and pecorino are not recommended.