The Minestrone del giovedì grasso (Fat Thursday’s Soup) is an ancient recipe traditionally prepared in Modica during Carnival. Among the ingredients there are not only the classic vegetables (such as potatoes, dried shelled broad beans and onion), but also pork lard without rind, cut into cubes. In Sicily, besides the classic Carnival fritters, Sfinici and chiacchiere, the Carnival table is honoured with this characteristic minestrone which also contains pork.
Minestrone del Giovedì grasso
Course: Soups4
servings1
hourIngredients
Garlic cloves 2
Lardons 70gr
Parsley (a bunch)
White onion 1
Salt and Pepper
Potatoes 1
Carrots 1
Celery 1 stalk
Broad beans (fave) 150gr)
Zucchine 1
Directions
- Wash, peel and chop all the vegetables. In a large pot pour the olive oil, sliced onion, leek, garlic, parsley and lard cut into cubes.
- Add water. Three-quarters of the pot will do and add the dried fava beans.
- Add the other vegetables, season with salt and cook your minestrone for at least thirty minutes.
- Now serve your minestrone piping ho! If you wish, add some fresh short pasta such as ditalini!
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