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Recipe by
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.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: If possible, choose turnip tops with flowering sprouts because they are tastier
Step 2 of 7: Boil them in salted water for about ten minutes, then separate the stems from the flowers
Step 3 of 7: 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
Step 4 of 7: After 5 minutes, pour in one and a half liters of hot water and let it simmer for one hour and forty-five minutes
Step 5 of 7: Then immerse the pasta, stir, and add the flowers from the sprouts
Step 6 of 7: Stir and cook until done
Step 7 of 7: Sprinkle with pecorino, mix well, and let the minestrone rest for a few minutes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving185 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 910 kJ218 kcal | 492 kJ118 kcal |
| Fat | 10.54 g | 5.69 g |
| of which saturated fatty acids | 1.5 g | 0.81 g |
| Carbohydrates | 22.26 g | 12.02 g |
| of which sugars | 5.02 g | 2.71 g |
| Fibre | 4.31 g | 2.33 g |
| Protein | 7.04 g | 3.8 g |
| Salt | 0.06 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
