Lombard Minestrone with Squash, or Minestrone Alla Lombarda: Minestrone Alla Lombarda, with Squash -- Squash and pasta add substance to this minestrone, which is nicely seasoned with grated Parmigiano. It builds on a basic minestrone that you can make the day before, if need be.
In addition to the
basic minestrone, you'll need:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- A large leek
- 1/4 cup (50 ml) olive oil
- 2 ounces pancetta, diced
- 1/4 cup (50 ml) dry red wine
- 6 ounces (150 g) peeled Italian yellow squash or butternut squash, diced
- 6 ounces (150 g) short pasta, along the lines of ditalini
Preparation:
While the basic minestrone is cooking, see to the variation. If the tip of the leek is overly green trim it away and discard it. Slice the remaining leek into 1/4-inch (0.5 cm) thick rounds and sauté them in another pot for a minute in the olive oil, stirring gently. Add the diced pancetta and continue to cook, stirring lest the leek stick and burn. Add the wine, and cook 5 minutes more, or until the wine has evaporated. While the soffritto is cooking peel and dice the squash. Add it and the soffritto to the soup pot, which should be simmering. After a couple of minutes, add the pasta and cook, stirring occasionally lest the pasta stick to the bottom of the pot, until the pasta is al dente. Serve the minestrone dusted with grated cheese.
