ABOUT THE RECIPE
As seen on "The Orange Banana" Issue One. The first Recipes ZINE for the Farmers Market 🧡🍌
1 medium size red onion
2 tablespoons extra virgin olive oil
3 orange or red carrots
2 cups diced pumpkin
2 celery stems
2 medium size potatoes
1 broccoli (stem too!)
2 bok choi leaves
5 leaves cabbage
2 leaves casper kale
1 cup corona beans
1 cup lentils
Bonus point ingredient: Parmigiano Reggiano crust
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
If using dry beans. Rinse the beans and lentils, and soak them overnight. Drain and place in a bowl.
Boil 5 cups of water in a pot.
Finely chop the onion. Finely slice bok choi, cabbage and casper kale. Dice all of the remaining vegetables into cubes of the same size.
In a pot, heat up the olive oil, add the onion, and let cook for a minute. Add all of the vegetables, beans, lentils, and stir for a couple of minutes.
Add 1 1/2 teaspoon of sea salt and keep mixing. Add the Parmigiano Reggiano crust. Add the boiling water to cover all of your vegetables.
Let simmer for an hour and a half, lid on top. Before serving, taste and add salt if needed.
IMPASTIAMO Tip: crumble the head of a broccoli. In an espresso cup, add the crumbled broccoli head, two spoons of olive oil, a dash of pepper, and mix. Use as a garnish when you serve your minestrone.
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