Zuppa Minestrone by Chef Roberto Cimmino

Ingredients

• 1 zucchini, diced
• 1 wedge of squash, diced
• 2 very ripe native tomato, diced
• 1 broccoli, shredded
• 1 cauliflower, shredded
• Handful of spinach, chopped
• Handful of Dry bean “cannellini” or Borlotti, soaked in water for 1 day
• Parma ham and parmesan chunk
• 100 ml extra virgin olive oil
• 1 small can Italian canned peeled tomato, crushed
• Handful of garlic, finely chopped
• Handful of onion, julienned
• A stalk of celery, diced
• 1 carrot, diced
• 1 stalk of leek, julienned
• Half cabbage, chopped
• Quarter of Ube/Taro, diced
• Handful of fresh basil
• Bread from yesterday
• 1 or 2 potato, diced
• Some toasted hazelnut
• Handful of shallots, chopped
• Some macaroni (optional)