Recipe by Emily Richards
Whether you serve this chunky or decide to puree some of the soup, the flavour of the sweet chestnuts and salty prosciutto showcase some of Italy’s favourite ingredients. Minestrone typically has some sort of green in it and also can be drizzled with some extra virgin olive or truffle oil before serving. Serve with a crusty Italian bread
In a soup pot, heat oil over medium-high heat and cook pancetta, onion, carrot, garlic, rosemary and hot pepper flakes for about 5 minutes or until golden. Add wine and cook, stirring until evaporated. Add cabbage and chestnuts and stir to coat. Add chicken stock and salt and bring to a boil. Cover and simmer for about 20 minutes or until cabbage is very tender.
Using an immersion blender or pour half of the soup into a blender or food processor and puree until smooth. Return to soup pot and reheat until steaming.
Ladle soup into shallow soup bowls and sprinkle with parsley. Drizzle with oil, if desired.
Makes 4 to 6 servings.
To roast your own chestnuts, cut a small slit in chestnuts and place in single layer onto baking sheet. Roast in 375 F (190 C) oven for about 45 minutes or until skin is crisp and inside is tender. Let cool until easy to handle and crack skins and pull off to pull out meat of chestnut.
Look for firm and smooth, heavy chestnuts in the store. Smell them too, to make sure they do not smell moldy or rotten.