Minestrone

Soak beans overnight in cold water.

Peel and chop onions and garlic. Cut leeks into fine rings. Cut carrots and celery into 1 cm cubes. Halve zucchini lengthwise and cut into slices.

Cut tomatoes crosswise, dip briefly in hot water and remove skin. Cut tomatoes into quarters, remove seeds and stem ends, and cut flesh into coarse strips.

Heat oil in a large heavy saucepan and sauté onions and garlic briefly. Then add the remaining vegetables (except beans and tomatoes) and stir-fry until light yellow. Add paradeis pulp and spices, stir once. Pour water over the vegetables, add the bouillon cube and the drained white beans.

Cook the soup under low temperature with the lid closed for at least 2 hours. 15 minutes before the end of cooking time, add pasta and tomatoes and cook.

Season the soup one more time.

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