1 clove of garlic
1 handful Beet tops
1 handful spinach
3 leaves Savoy cabbage
2 celery stalks
3 potatoes (about 450 gr/15,8 oz)
2 zucchini (courgettes)
460 gr (16,4 oz) Unpeeled pumpkin / 300 gr (10,5 oz) flesh
170 gr (6 oz) beans
150 gr (5,3 oz) peas
200 gr (70 oz) green beans
Extra virgin olive oil
4 l. (135 fl.oz.) water
1 - Rinse carefully all vegetables peeling carrots, potatoes and zucchini.
2 - Trim off the tops of green beans, carrots and zucchini. Remove the seeds of the pumpkin and peel it.
3 - Peel the garlic clove and remove its heart.
4 - Cut leek, garlic, carrots, celery, zucchini, green beans and pumpkin into small cubes. Cut one of the three potatoes into chunks, keep the other two whole.
5 - Cut off the stems of beet tops and the central stem of Savoy cabbage.
6 - Put all vegetables in a large pot 20 cm (8 inches) high and with 28 cm (11 inches) diameter and pour water,
7 - Add a handful of coarse sea salt and 2 tablespoons extra virgin olive oil. Cover the pot and set to boil over high heat. Then reduce the heat to medium and simmer about 2 hours.
8 - One hour later, take the two whole potatoes out of the pot and put them in a dish. Mash them with a fork and put them again in the pot and continue simmering.
9 - Serve the minestrone with reggiano and extra virgin olive oil to taste. If you want to taste the real minestrone you can add rice 15/20 minutes before serving or ditalini 10 minutes before serving.