The authentic Minestrone della Nonna (Gran’Ma Minestrone)


Are you ready to rock this winter in spite of the cold breeze? You need to eat well as your Grannie recommended you one million time. To face with winter, a corroborating dish from the Italian tradition: Minestrone. This particular recipe comes from Abruzzo, even though here the climate is not that bad in winter time as in UK or in some part of USA. But the mountains are full of snow in this region, so the peasants have elaborated this tasty dish for the long, coldish days.

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The authentic Minestrone della Nonna (Gran'Ma Minestrone)
Cuisine: Italian; Traditional Italian
Serves: 6
  • 75 g shortcut macaroni
  • 25 g butter
  • 1 tablespoon olive oil
  • 50 g streaky bacon, rinds removed and finely chopped
  • 1 medium onion, finely chopped
  • 3 celery stalks, washed and finely chopped
  • 180 g carrots, washed and finely chopped
  • 2 fresh or tinned tomatoes, chopped
  • 1 clove garlic, crushed
  • 1.5 litres Stock (vegetables- or chicken bone stock)
  • 2 tablespoon fresh chopped parsley
  • 230 g leeks, washed and finely chopped
  • 180 g potatoes, washed
  • salt and freshly milled black pepper
  • lots of grated Parmesan cheese
  1. First heat up the butter and oil in a large saucepan, then add the bacon to make the taste superbe.
  2. Cook this for a minute or two before adding the onions, the celery and the carrots. Cover up all with the tomatoes and the crushed garlic.
  3. Adjust with some salt and pepper, cover and cook very gently for 20 minutes to allow all the vegetables to release their inner juice. Occasionally stir to prevent the vegetables sticking.
  4. Then pour in the lovely stock you have chosen along with the parsley.
  5. Bring to the boil and simmer gently for about 1 hour.
  6. Then add the leeks, the potatoes and the macaroni.
  7. Cook for about 20 minutes more.
  8. Just before serving, sprinkle with Parmesan cheese.


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