Description
Italian minestrone take on Croatian flavors and flair, including a big smoky hug from the glorious addition of pork ribs.
Ingredients
Scale
- 230 g (8 ounces) romano beans, soaked overnight
- 500 g (1.1 pound) smoked pork ribs
- 150 g (5 ounces) carrot, diced
- 90 g (3 ounces) turnip, diced
- 40 g (1.4 ounces) celery, diced
- 1 corn cob, charred & kernels sliced off
- 1 large bay leaf
- 1 cup pasta shells
- ¼ cup virgin olive oil
- 1 large onion, finely chopped
- 1 tomato, chopped into 1 cm dice (seeds & all)
- ½ tsp paprika powder
- Salt & freshly milled black pepper, to taste
- 2 tbsp vinegar
- Parsley leaves, to garnish
Instructions
- Place the soaked & drained beans with the ribs, vegetables (except onion & tomato) and bay leaf into a large saucepan. Cover with water and put over medium-high heat and allow to simmer gently for at least two hours, stirring occasionally.
- When the soup is near its 2-hour simmering time, cook the pasta shells in a separate pot of boiling water.
- Remove the ribs from the soup and, when cool enough to handle, pick off any meat and add it to the soup.
- While you cook the pasta, heat the ¼ cup olive oil in a medium skillet over medium heat, and sauté the onion until golden brown. Add the paprika and stir for 30 seconds before adding the diced tomato. Sauté for a further 1 minute and then add the tomato mixture to the soup along with the cooked pasta.
- Check the soup for seasoning and stir through the vinegar. Garnish with parsley leaves and erve with loads of crusty bread.
- Category: Main