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Italian Minestrone


  • 2 tbsp of olive oil
  • 2 cans of peeled tomatoes
  • 1 cup of pancetta
  • 1 onion chopped
  • 1 carrot diced
  • 1 can of borlotti beans, strained and washed
  • 3 cloves of garlic, grated
  • 1 celery stalk, chopped
  • 2 potatoes, diced
  • 1 cup of macaroni
  • 1 1/2 cups of cabbage, shredded
  • 3 cups of beef stock
  • 1/4 cup of chopped basil leaves
  • 2 tbsp of tomato paste
  • 1/4 cup of Parmesan, shaved


  1. Add the pancetta and oil in a pan a sauté them for 3 minutes on a low heat.
  2. Add the carrot, onion, celery, potato, garlic and simmer on a medium-high heat for 3 minutes.
  3. Add the beans, tomatoes, the tomato pasta and the beef stock.
  4. Bring the ingredients to a boil and then reduce the heat and simmer the soup for 45-50 minutes.
  5. Add the macaroni and cabbage and simmer for another 20 minutes.
  6. Garnish with olive oil, basil and Parmesan cheese.

Serves: 4 persons




Ham and Pea Soup


  • 2 cups of green split peas, soaked for seven hours before cooking
  • 1/4 cup of fresh thyme
  • 2 bay leaves
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 large ham bone or several medium-size ham bones
  • 1 carrot, diced
  • 3 tbsp of olive oil


  1. Simmer the carrots, onion and celery in the oil in a pan on a medium high heat for 6-10 minutes.
  2. Add the thyme, bay leaves split peas, ham bone(s), and 2 1/2 litters of water.
  3. Simmer and stir the ingredients on a medium low heat for 2 hours.
  4. Allow for the soup to cool.
  5. Remove the thyme and bay leaves.
  6. Remove the ham bone from the soup and tear the meat away from the bone, returning it to the soup.
  7. Throw away the bones.
  8. Reheat the soup and serve.

Serves: 6 persons

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