Apulian minestrone is a variation of the classic minestrone enriched with turnip tops. Puglia is famous for its simple and authentic cuisine, and this dish perfectly represents the region's culinary tradition.
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If possible, choose turnip tops with flowering sprouts because they are tastier
Boil them in salted water for about ten minutes, then separate the stems from the flowers
Chop the stems together with the onions, put the mixture in a pot, and flavor it with three tablespoons of oil, a pinch of pepper, and a little chili pepper
After 5 minutes, pour in one and a half liters of hot water and let it simmer for one hour and forty-five minutes
Then immerse the pasta, stir, and add the flowers from the sprouts
Stir and cook until done
Sprinkle with pecorino, mix well, and let the minestrone rest for a few minutes
Pot
Knife
Cutting board
Italia, Puglia
| Energy (kcal) | 70.34 |
| Carbohydrates (g) | 13.57 |
| of which Sugars (g) | 3.72 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.65 |
| Fiber (g) | 2.65 |
| Sale (g) | 0.05 |
