Description
Hearty minestrone gets a smoky twist with pork ribs and vibrant Croatian flavors. Perfect for a chilly evening!
Ingredients
Units
- 8 ounces (230 g) romano beans
- 1 lbs (500 g) smoked pork ribs
- 5 ounces (150 g) carrot
- 3 ounces (90 g) turnip
- 40 g (1.4 ounces) celery, diced
- 1 corn cob
- 1 large bay leaf
- 1 cups (237 ml) pasta shells
- 1/4 cup virgin olive oil
- 1 large onion
- 1 tomato
- 1/4 tsp paprika powder
- Salt
- 2 tbsp vinegar
- Parsley leaves
Instructions
- Place the soaked and drained beans, ribs, vegetables (except onion and tomato), and bay leaf in a large saucepan. Cover with water, bring to a medium-high heat, and simmer gently for at least two hours, stirring occasionally.
- When the soup has simmered for approximately two hours, cook the pasta shells in a separate pot of boiling water.
- Remove the ribs from the soup. When cool enough to handle, remove the meat and add it to the soup.
- While the pasta cooks, heat 1/4 cup olive oil in a medium skillet over medium heat (approximately 300°F/150°C). Sauté the onion until golden brown. Add the paprika and stir for 30 seconds. Add the diced tomato and sauté for 1 minute.
- Add the tomato mixture and cooked pasta to the soup.
- Season the soup to taste and stir in the vinegar.
- Garnish with parsley leaves and serve with crusty bread.
Notes
- For deeper flavor, use smoked paprika instead of regular paprika.
- If you don’t have romano beans, cannellini beans make a good substitute.
- Leftover minestrone can be frozen for up to 3 months; thaw completely before reheating.
- Prep Time: 20 minutes
- Cook Time: 130 minutes
- Category: Soup
- Method: Braising
- Cuisine: Croatian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 55
- Fiber: 10
- Protein: 25
- Cholesterol: 80