Minestrone di castagne
A traditional Genoese dish that has the power to warm the heart and soul on a cold winter's day. Imagine tasting the creaminess of chestnuts combined with the sweetness of carrots, beets and beans. A recipe originating in the Polcevera Valley, with a typical autumnal flavour that testifies to how the use of chestnuts, for the Genoese, represented a raw material for their food needs.
Procedure
Soak the beans and chestnuts overnight. Then boil the beans and chestnuts and remove the skin. Add the sliced carrots and oil. Season with salt and cover. Prepare a sauté with the onion, parsley, the remaining oil and a little salt. After two hours of boiling, add the sauté and finely chopped Swiss chard. After 15 minutes, add the pasta cut into coarse pieces. Wait until the pasta is cooked. For greater density, let it rest before serving.
