Minestra Invernale di Verza e Castagne di Guardia P

Name: Minestra Invernale di Verza e Castagne di Guardia Piemontese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh chestnuts; 2 tablespoons fine sea salt; 3 tablespoons plus 1/2 cup extra-virgin olive oil; 3 ounces pancetta, finely diced; 3 ounces salt pork, finely diced; 1 large head firm fresh garlic cloves separated, unpeeled, and slightly crushed; 2 cups good red wine; 4 medium turnips, trimmed, peeled, and cut into 1/2-inch dice; 4 small carrots, trimmed, scraped, and sliced; 3 small leeks, trimmed, retain 1 inch of the green stems, split, rinsed, dried, and sliced; 1 small head Savoy cabbage, cored and coarsely shredded

Servings: persons

2 pounds fresh chestnuts
2 tablespoons fine sea salt
3 tablespoons plus 1/2 cup extra-virgin olive oil
3 ounces pancetta, finely diced
3 ounces salt pork, finely diced
1 large head firm fresh garlic cloves separated, unpeeled, and slightly crushed
2 cups good red wine
4 medium turnips, trimmed, peeled, and cut into 1/2-inch dice
4 small carrots, trimmed, scraped, and sliced
3 small leeks, trimmed, retain 1 inch of the green stems, split, rinsed, dried, and sliced
1 small head Savoy cabbage, cored and coarsely shredded

1
Slit the chestnuts on their flat sides with a short, sharp knife or a hook-bladed chestnut knife and boil them for 3 to 4 minutes in water with 1 tablespoon sea salt.
2
Drain the chestnuts and peel them and rub off their inner skins while they are still warm.
3
In a very large, heavy soup pot over a medium flame, warm 3 tablespoons of the olive oil and saute the pancetta and the salt pork, until they have rendered their fat and are well crusted.
4
With a slotted spoon, remove the crisped pancetta and salt pork to a holding plate.
5
Add the peeled chestnuts to the pot, rolling them about for a minute or two before adding the crushed cloves of garlic and stirring the mixture together.
6
Add the red wine and 8 cups of water and return to a simmer.
7
Cover the pot with a skewed lid and continue to simmer for 1 hour.
8
In a large saute pan over a medium flame, warm 1/2 cup of the olive oil and add the turnips and carrots, tossing them about in the fat for a minute or two before adding the leeks, the cabbage, and 1 tablespoon sea salt and stirring the ingredients together for another minute.
9
Remove the vegetables from the flame.
10
After the chestnuts have simmered for 1 hour, add the vegetables to the pot, returning to a simmer.
11
Cook the soup, uncovered, for 1/2 hour or until the chestnuts are tender but still holding their shape.
12
The soup is best when it is served without pureeing first.
13
But, if you wish, pureeing a third or so of the soup and blending it back will thicken it into a stew, leaving its integrity unharmed.
14
Its your choice.
15
In any case, turn the soup out into a warmed tureen or ladle it into warm, deep soup plates.
16
Pass the reserved crisps of pancetta and salt pork for garnish.
17
Add warm bread, a jug of the good red wine with which the soup was made, and supper is ready.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds fresh chestnuts, 2 tablespoons fine sea salt, 3 tablespoons plus 1/2 cup extra-virgin olive oil, 3 ounces pancetta, finely diced, and more.

Yes, Minestra Invernale di Verza e Castagne di Guardia Piemontese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Minestra Invernale di Verza e Castagne di Guardia Piemontese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions