Minestrone Di Verdure


1 1/2 fresh fava beans
l 1/2 lbs. fresh, green peas, unpodded
2/3 lb. ripe tomatoes
2 lbs. white or golden onions
l 1/2 lbs. Zucchini
handful of basil leaves
2 tbs. minced parsley
1 head lettuce
1 1/2 qts. olive oil
1 qt. beef broth

How to make the Minestrone Di VerdureMinestrone of Vegetables:

Shell the fava beans and the green peas (keep them separate). Peel, seed, and chop the tomatoes. Slice the onions. Wash and slice the zucchini without peeling them.
Clean, rinse and mince the basil and parsley. Place all the vegetables in a pot in this order: first the tomatoes at the bottom of the pot, then the onions on top, the zucchini over them, then the lettuce and the green peas; finally, sprinkle with half the parsley and add the fava beans. Drizzle with oil.
Cover the pot and cook over medium flame. Do not stir for about 10 min., until the vegetables at the bottom of the pot release their water.
Add the beef broth, a pinch of salt, and a bit of pepper. Stir, cover the pot, and let cook on a very low flame for about an hour (do not add any water while the minestrone is cooking.) When ready, add the rest of the parsley and serve.
You should add neither rice nor pasta to this minestrone.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.