Manestra

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Istrian thick soup with smoked meat
1. Place the smoked meat together with the bay leaves, onion and chilly in a pot and fill with water and begin cooking.

2. While the meat is cooking, prepare the vegetables by dicing the celery, potatoes and carrots and add to the meat after it has been cooking for 30 minutes.

3. After 30 minutes add the cooked beans and canned corn into the soup, and season it with salt and pepper, and boil it another 10 minutes on a low flame. Remove the cooked meat from the soup and cut it into smaller pieces.

4. Serve the Manestra in soup or bowls, and add fresh pepper and chopped parsley and add some pieces of meat in the middle of the plate.

Manestra draws its origins from Italian minestrone, and along the Adriatic we can find many variations of this "big soup", like popular green Manestra around Dubrovnik.

- Smoked meat (Prosciutto, smoked bacon)
- Baby corn,
- 200 g beans
- 200 g carrots
- 300 g potatoes
- 1 onion
- 200 g celery
- Parsley, chilly
- Salt, pepper,
- 2 bay leave



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