Istarska maneštra – Istrian minestrone

Istarska maneštra – Istrian minestrone

istrian-Istarska maneštra {Istrian minestrone} recipe

Good old minestrone would have to be one of the most common soups we’ve come across. An all-in-one meal in a bowl, brimming with goodness and packed with flavour. So trust the Croatians to adopt the idea and put their own spin on it. I guess Italy and Croatia are next door neighbours with exceptional taste!

Traditional Italian minestrone is all about vegetables and beans; probably born in a kitchen that used whatever was on hand. Clearly this wasn’t enough for those meat-loving Croatians that live on the Istrian peninsula, so in went some šunka. That would be ham.

What we’ve got here is a soup that’s a glorified version of grah, one of my all-time favourite soups. Not only do you have a medley vegetables and hearty beans, but you get a smoky hug from those glorious pork ribs. Now this is my kind of minestrone!

istrian-istrian-Istarska maneštra {Istrian minestrone} recipe

istrian-istrian-Istarska maneštra {Istrian minestrone} recipe

istrian-istrian-Istarska maneštra {Istrian minestrone} recipe

 

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Istarska maneštra - Istrian minestrone soup
Minestrone with a Croatian twist. Dare I say I think it's better than the original?
istrian-Istarska maneštra {Istrian minestrone} recipe
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
istrian-Istarska maneštra {Istrian minestrone} recipe
Instructions
  1. Place the soaked & drained beans with the ribs, vegetables (except onion & tomato) and bay leaf into a large saucepan. Cover with water and put over medium-high heat and allow to simmer gently for at least two hours, stirring occasionally.
  2. When the soup is near its 2-hour simmering time, cook the pasta shells in a separate pot of boiling water.
  3. Remove the ribs from the soup and, when cool enough to handle, pick off any meat and add it to the soup.
  4. While you cook the pasta, heat the ¼ cup olive oil in a medium skillet over medium heat, and sauté the onion until golden brown. Add the paprika and stir for 30 seconds before adding the diced tomato. Sauté for a further 1 minute and then add the tomato mixture to the soup along with the cooked pasta.
  5. Check the soup for seasoning and stir through the vinegar. Garnish with parsley leaves and serve with loads of crusty bread.
Share this Recipe
  • Sounds quite wonderful, John! Perhaps I was Croatian in a past life, because the addition of the meat makes this much more interesting to me. Can’t wait till it cools off enough to put a pot of soup on to simmer.

  • Ozmo

    the pic with the Mediterranean blue dish just looked great.i so want a bowl of that right now.

  • MMM. I love that you used charred corn here. I could really use a bowl of this for lunch today.

  • Sara (Belly Rumbles)

    The charred corn perched on top looks amazing. But I am quite keen to have a smoky hug from those pork ribs. Delicious.

  • Your photos and styling are phenomenal! I’ve only had deep red minestrone so I am so intrigued with this version! Thanks for sharing!

  • Peter G

    I too, would like a “smoky hug from those pork ribs!”. This sounds brilliant John!

  • Helen (grabyourfork)

    I think we all need a group hug with those pork ribs!

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