Pontic Greek-style Minestra Spezzata

Ingredients

In this Pontic Greek adaptation of Minestra Spezzata, the traditional Italian dish is transformed to reflect the flavors and ingredients of Pontic Greek cuisine. The original recipe typically includes ingredients such as pancetta, tomatoes, and Italian herbs. In this version, pancetta is replaced with smoky bacon, and tomatoes are substituted with tangy lemon juice to add a unique Pontic Greek twist. Additionally, the use of Pontic Greek herbs and spices, such as oregano and thyme, infuses the soup with distinct flavors that are characteristic of the region. We alse have the original recipe for Minestra spezzata, so you can check it out.

• 2 cups (400g) lentils 2 cups (400g) lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cups (950ml) water 4 cups (950ml) water
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (200g) small pasta (such as ditalini or orzo) 1 cup (200g) small pasta (such as ditalini or orzo)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 19g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped bacon and cook until crispy.
2. 2.
   Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables are softened.
3. 3.
   Rinse the lentils under cold water and add them to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and water. Add the bay leaf, dried oregano, and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender.
6. 6.
   Add the pasta to the pot and cook according to the package instructions until al dente.
7. 7.
   Once the pasta is cooked, remove the pot from the heat and stir in the lemon juice.
8. 8.
   Serve the Pontic Greek-style Minestra Spezzata hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly under cold water before adding them to the soup to remove any debris or impurities.
• Bacon — If you prefer a smokier flavor, you can use smoked bacon instead of regular bacon.
• Pasta — Cook the pasta separately and add it to the soup just before serving to ensure it retains its texture.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the soup.
• Customize the soup by adding other vegetables such as zucchini or bell peppers.
• To make the soup heartier, you can add cooked chicken or sausage.
• If you prefer a thicker consistency, blend a portion of the soup using an immersion blender before adding the pasta.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Pontic Greek-style Minestra Spezzata as a main course accompanied by crusty bread for a satisfying meal. It can also be served as a starter or a side dish alongside a Greek salad.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color. Serve the soup in rustic bowls or deep plates to showcase its comforting nature.