Minestrone with Cauliflower Leaves

Name: Minestrone with Cauliflower Leaves
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: as needed Cauliflower leaves,; 2 zucchini; 2 carrots; 1 medium potato; 1 1/3 cups peas (about 200 grams); 1 celery stalk; 1 bunch parsley; 1 garlic clove; as needed Extra virgin olive oil,; as needed Salt,; as needed Baking soda,

Nunzia Marzocco @Nunziamarzocco68

Following the rule of not wasting anything, in this minestrone, along with the classic vegetables, I used cauliflower leaves instead of savoy cabbage since I didn't have any. I just washed the carrots and potatoes and used them with the skin on, since they're organic.

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

1 hour

Serves 2 servings

as neededCauliflower leaves,
2zucchini
2carrots
1medium potato
1 1/3 cupspeas (about 200 grams)
1celery stalk
1 bunchparsley
1garlic clove
as neededExtra virgin olive oil,
as neededSalt,
as neededBaking soda,

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Steps

1 hour

1

Wash the carrots and potato with water and baking soda to remove any dirt.
2

Remove the leaves from the cauliflower (save them for another recipe). Cut the tougher central part and blanch it for 7–8 minutes.
3

Drain and set aside. In a pot, sauté the garlic clove in olive oil. Add the potato and carrots, cut into pieces, along with the peas, celery, and parsley.
4

Let them soften with 1/4 cup water (about 60 ml), then add the washed and chopped cauliflower leaves.
5

Finally, add the central part of the cauliflower leaves that you blanched earlier. Season with salt.
6

Cover and cook on low heat so the vegetables cook in their own juices. If you want a soupier minestrone, add 1/2 cup hot water (about 120 ml). Cook until done and serve hot.