Minestra di Verdure

a recipe by Nonna
a film by Lola Bessis

France - Italia

1h30 | 4 people

Minestra di Verdure

clock 1h30 | 4 people


  • 4 carrots
  • 3 zucchini
  • 2 turnips
  • 2 beautiful leeks
  • 1 slice of red kuri squash (Zucca in italian)
  • ¼ slice of green cabbage (if it's the season)
  • ¼ slice of celeriac
  • ¼ of fennel
  • 1 tablespoon of tomato paste
  • 500g of frsh beans or 200g of soaked dried beans from the day before or 200g of frozen beans
  • Olive oil
  • Salt
  • Pepper

1. Boil the beans in a large quantity of water. Once these are cooked and still firm, keep them in their cooking water.

2. Chop all the vegetables  in small pieces.

3. Brown the vegetables in a pot with two spoons of olive oil  (“soffriggere” in italian). Continue for 10 minutes, stirring them to make each take the taste of the others.

4. Take a handful of beans and keep it for later. Then mix what’s left with the cooking water with a blender.

5. Add the mixed beans, the whole beans and the tomato paste to the vegetables. 

6. Cook over low heat for about 45 minutes, adding boiling water if the water in the beans is not enough.   

7. Optional : before the end of the cooking, we can add small pasta already cooked.

Born in a modest Italian family in Tunisia, Nonna fought for women’s rights, hosted a show at France Culture for 15 years, she rides a scooter, listens to Aya Nakamura, Billie Eilish and Beethoven, and she is the best cook in the world.

Lola Bessis is a comedian, director and producer. Her first feature film Swim Little Fish Swim  won multiple awards and great critical acclaim. She just finished shooting her second feature film Silver Star in the United States. Minestra di Verdure is her first documentary work.