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Minestrone with Chestnuts

Minestrone with Chestnuts


The elbow soup with chickpeas and ham is a first course of peasant origin, very simple and tasty. Just a few ingredients are needed to create a truly spectacular dish, albeit in its simplicity. It is prepared in a few steps: follow the recipe.

Cooking time: 45 minutes

People: 4

Difficulty: easy





  1. Cook the chestnuts. Soak 150 g of chestnuts for 2 hours in fed water.
  2. Drain and dry them, then cut them horizontally on the rounded side, arrange them in a pan, preferably the one pierced for roasted chestnuts, and cook them in a preheated oven at 428° F for about 20-25 minutes, stirring often.
  3. Leave them to rest for 5 minutes wrapped in a towel, then peel them and remove the cuticle.
  4. Make the sauté. Rinse and dry 1 tomato, divide it in half, remove the seeds and dice it. Drain 2 cans of boiled chickpeas (480 g drained weight) and whisk 2/3 in the mixer.
  5. Heat 2 tablespoons of oil in a saucepan, add 1 clove of garlic, peeled and chopped with half the leaves of 1 sprig of rosemary, 80 g of prosciutto crudo cut into strips and the diced tomato.
  6. Fry for 1-2 minutes, add the past and the remaining chickpeas and mix well.
  7. Cook the pasta.
  8. Pour 1 liter of vegetable broth and chestnuts into the pot, mix and bring to a boil; lower the heat and continue cooking for 10 minutes.
  9. Add Salt and pepper, 200 g of elbow pasta and cook al dente.
  10. Divide the soup on the plates, sprinkle it with a drizzle of oil and serve, decorating with the sprigs of rosemary kept aside.

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