Minestra Ventotenese
Minestra Ventotenese
Bean and Chard soup
The approach to Ventotene is dramatic. Like its neighbor Ponza, it shows off its volcanic history immediately as you round high pumice walls to enter the port. The high-drama terrain makes it hard to imagine agriculture upon arrival, but once you disembark and venture into the heart of the island, a steep climb from the port, you reach a high plain that was once thriving farmland. Some light farming still goes on today, but most is for personal use or to supply Ventotene’s trattorie and cafés. One such farmer, Fulvio Marini, is keeping island traditions alive. He invited me to visit his farm one afternoon last year and served this soup, a totally flavorful but very detoxifying mix of his summer harvest.
Ingredients (9)
Ingredients (9)
Instructions
Heat the olive oil in a large pot over low heat. When the oil begins to shimmer, add the onion, carrot, and celery, season with salt, and cook until very soft, about 30 minutes.
Add the rosemary and cook until fragrant, about 30 seconds.
Add the beans, broth, and enough water to cover by a few inches.
Increase the heat to medium and cook, stirring occasionally, until the beans are tender, about 2 hours.
Add the chard, season with salt, and cook until the chard is very tender, about 20 minutes more.
Serve drizzled with olive oil.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
