I was raised on this minestrone 
My grandmother and mother still follow this recipe today. The only improvement (in my humble opinion!) is adding some chicken stock powder. I use Masell chicken style stock powder. This product is suitable for vegetarians and adds a depth of flavour to soups and casseroles.
This recipe is a great example of ‘cucina povera’, meaning ‘poor kitchen’. This style of cooking has enjoyed a resurgence in the last few years and is a great reminder at just how easy and cheap it is to transform simple fresh produce and create a gourmet meal. This recipe freezes well- I suggest you freeze before adding the rice.
You can also serve this minestrone with a dollop of pesto- yum!
Ingredients
¾ cup dried borlotti beans or 1x 400g tin, rinsed and drained
1 onion, finely diced
2 carrots, diced
2 stick of celery, diced
1 potato, diced
1 zucchini, diced
1 sweet potato, diced
1 tomato, diced
1/2 cup pearl barley- optional
1/2 cup arborio rice
2 tablespoons chicken stock powder
salt and pepper
drizzle of extra virgin olive oil
parmesan cheese
parsley, finely chopped
Method
1) If using dried legumes, cover with water, soak overnight and drain. Place in a pot of boiling water until tender and drain
2) Place prepared vegetables and barley into a large saucepan. Top with water and add chicken stock. Season well
3) Bring to the boil and skim the top if required. Reduce heat and simmer for two hours, stirring occasionally
4) Before adding the rice, I remove half the minestrone and set it aside for another meal. Add the rice and increase the heat to high. Make sure you stir often or the rice will stick to the bottom of the pan. This recipe will yield 4 generous serves. To serve 8, do not set aside half the minestrone and increase the rice to 1 cup
5) When the rice is cooked, drizzle some olive oil over the minestrone and stir well
6) Ladle minestrone into bowls and serve with an extra drizzle of olive oil, parmesan and some chopped parsley
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