Where it comes from
Maneštra (from Italian minestra) is a vegetable stew-soup from Istria in Croatia, reflecting the region's blend of Mediterranean and Central European cooking.
On the plate
Spoon-coating and deeply savoury, the broth carries the smoky warmth of cured pork and the creaminess of mashed beans. Sweet bursts of corn and soft chunks of potato make every spoonful satisfying. It is rustic, filling and quietly soulful.
How it works
Long, gentle simmering gelatinises the beans' starches, which thicken the broth into a near-creamy body. Slowly rendered cured pork seasons the whole pot with smoke and umami-rich fat.
Variations
maneštra s bobići with sweet corn, sour-turnip version, meatless summer version, with barley instead of beans
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓30 min active · 120 min waiting
How it's made
8 steps · Show ↓- 110 min
Soak dried beans overnight, then drain.
- 210 min
In a large pot, gently render diced pancetta or a smoked pork bone in olive oil.
- 312 min
Add chopped onion, carrot, celery and potato and sweat until softened.
- 45 min
Add the beans, a bay leaf and enough water to cover generously.
- 590 min
Simmer gently, partly covered, until the beans are very tender, topping up water as needed.
- 615 min
Stir in fresh corn kernels and cook a little longer.
- 75 min
Lightly mash some of the beans and potato against the pot to thicken the broth.
- 85 min
Season with salt, pepper and parsley, and serve hot with crusty bread.
