Minestrone alla Napoletana Recipe – Zuppa Napoletana

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Minestrone alla Napoletana Recipe – Zuppa Napoletana

If you are looking for a soup recipe different than the most traditional Italian minestrone, then this recipe is right for you.

Minestrone alla Napoletana

A very healthy soup made with fresh vegetables perfect for the winter.

  • 1 yellow bell pepper
  • 75 g pancetta
  • ½ onion
  • ½ carrot
  • ½ garlic clove
  • 3 large tomatoes (peeled, seeded and chopped)
  • 2 potatoes diced
  • 2 extra virgin olive oil (generous spoons)
  • 2 tbsp Italian parsley (chopped)
  • 100 g shelled broad beans
  • 2 zucchini (courgettes sliced)
  • 100 g shelled peas
  • ¼ cabbage (coarsely shredded)
  • 1 escarole head (cut into strips)
  • 2 aubergines (diced)
  • 2 liter water
  • 100 g cannolicchi pasta
  • 1 tbsp fresh basil (chopped)
  • Sea salt and freshly ground black pepper (to taste)

To Serve

  • provolone cheese (freshly grated)
  • Crusty bread (to serve)
  1. Place the pepperoni under a pre-heated grill and cook, turning frequently until the skin is charred and blistered, then place in a plastic bag and tie the top – as soon as it is cool enough to handle, peel off the skin, halve and seed the pepper and dice the flesh.
  2. Finely chop the pancetta with the onion, carrot and garlic, heat the oil and add the pancetta mixture to cook over a low heat or a few minutes until lightly browned.
  3. Now add the tomatoes and cook for 10 minutes before pouring in 2 litres of water and seasoning with salt and pepper – bring to the boil, add the potatoes and beans and simmer this for an hour.
  4. Add the zucchini (courgettes), peas, cabbage, escarole, aubergines and the pepperoni and simmer for another 30 minutes.
  5. Now add the pasta and cook for about 10 minutes until just al dente, check and correct the seasoning, pour into a soup tureen, sprinkle with basil and serve with plenty of provolone, crusty bread and little excellent olive oil for those that would like a little swirl.

remember that the pasta will continue to cook while you check the seasoning and put the soup into the tureen – by the time it gets to the table it will be perfect.

Source: Minestrone alla Napoletana Recipe – Zuppa Napoletana

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