A thick, hearty bean and vegetable stew from Istria, loaded with seasonal greens, potatoes, and corn, simmered for hours into a dense, nourishing potage.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: olive oil drizzle, black pepper
Accompaniments: crusty bread
Instructions
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1
Drain soaked beans, place in a large pot with fresh water, and boil for 45 minutes until nearly tender.
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2
Add potatoes, carrots, corn, onion, garlic, and bay leaf. Simmer for 20 minutes.
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3
Add chopped seasonal greens and olive oil. Cook for another 15-20 minutes until everything is very tender.
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4
Mash about a third of the stew against the side of the pot to thicken the broth. Season with salt and pepper.
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5
Serve in deep bowls with a generous drizzle of olive oil and crusty bread.
Did You Know?
In Istria, the saying goes "svaki dan maneštra" (maneštra every day) — the stew is such a staple that Istrians joke it is eaten every single day of the year.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- sharp knife
Garnishing
olive oil drizzle, black pepper
Accompaniments
crusty bread
The Story Behind Maneštra
Maneštra is the foundational dish of Istrian cuisine, a thick vegetable and bean stew that sustained farming families through centuries. The name connects it to Italian minestrone, reflecting Istria's centuries of Italian cultural influence. Each season brings different vegetables into the pot, making maneštra an ever-changing dish that follows the agricultural calendar.
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