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You could easily tweak this to be similar to something I grew up with, from Slovenia: https://www.tasteatlas.com/manestra https://www.tasteatlas.com/manestra Ma
by prawn 5y ago
You could easily tweak this to be similar to something I grew up with, from Slovenia: https://www.tasteatlas.com/manestra https://www.tasteatlas.com/manestra Maybe cook longer and blend some of it to thicken it up.
Ours typically had pork and Polish sausage added, plus this type of pasta: https://www.google.com/search?q=Ditalini&safe=off&source=lnms&tbm=isch https://www.google.com/search?q=Ditalini&safe=off&source=lnm...
It's similar to what Italians would know of as Pasta e fagioli (pasta and beans) but obviously varies by region, even village by village.
- voidfunc 5y agoVery familiar with pasta fagioli (Italian heritage). Ill check this out tho, thanks!
- faeyanpiraat 5y agoIf you cook the pasta in the soup, it will significantly shorten its shelf life. Better cook it separately and add it to the current portion you are eating.
- tomcooks 5y agoPasta e fagioli, o coi fagioli If it's about heritage get it right, it's worth it.
- federiconafria 5y agoThe funny thing is that we call that minestra in Italy. I keep being pleasantly surprised by how food is just different shades when you move from country to country...
- top_kekeroni_m8 5y agoThat's just a weird Croatian name - it's mostly called minestra everywhere.. :)
- highhedgehog 5y agoI'm italian and thank you for reminding me that we have that deliciousness. I don't know why I don't make it more often.