Maneštra with Istrian Prosciutto and Vegetables

Ingredients

• 200g (7 oz) Istrian prosciutto, diced 200g (7 oz) Istrian prosciutto, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced Istrian prosciutto and cook until crispy.
2. 2.
   Remove the prosciutto from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, cubed potatoes, and shredded cabbage to the pot. Stir well to combine.
4. 4.
   Pour in the diced tomatoes and vegetable broth. Add the bay leaf and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the vegetables are tender.
6. 6.
   Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture.
7. 7.
   Return the crispy prosciutto to the pot and stir it into the soup. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Maneštra hot, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

Treat your ingredients with care...

• Istrian prosciutto — Make sure to dice the prosciutto into small pieces to ensure it cooks evenly and adds flavor throughout the soup.

Tips & Tricks

• For a vegetarian version, replace the Istrian prosciutto with smoked tofu or tempeh for a smoky flavor.
• Feel free to add other seasonal vegetables to the soup, such as zucchini or bell peppers, to customize the flavors.
• Serve the Maneštra with a dollop of sour cream or a sprinkle of grated Parmesan cheese for added creaminess.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.
• Pair the Maneštra with a crusty bread to soak up the delicious broth.

Serving advice

Serve the Maneštra as a main course, accompanied by a slice of crusty bread. It is a filling and satisfying dish on its own.

Presentation advice

Present the Maneštra in individual bowls, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper. The vibrant colors of the vegetables will make the dish visually appealing.