Minestrone con scarti di cavolfiore 
Minestrone with Cauliflower Leaves
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.
Minestrone with Cauliflower Leaves
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.
Cooking Instructions
- 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.
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