Minestrone


Rating: 4.00 / 5.00 (7 Votes)


Total time: 1 hour

Servings: 4.0 (Portionen)

Ingredients:






















Instructions:

For the minestrone, soak the beans in water the night before and allow to soak for at least 12 hours.

Finely chop the onion. Wash and slice the celery.

In a soup pot, heat the butter and olive oil. Sauté the onion and celery in it for about 5 minutes over medium heat. Mix the paradeis pulp with 750 ml of soup and add. Drain the beans and add to the soup – bring to the boil with the soup.

Slit the leek lengthwise and wash it properly under running water. Cut into slices. Peel the carrots and potatoes. Cut the flowers and the stalks of the zucchini into small pieces. Cut the carrots, zucchini and potatoes into small cubes. Clean the cabbage quarter and cut into strips without the stem.

Rinse all the vegetables neatly in a sieve with water and then put them in a soup pot. Cover and cook on low heat.

Finely chop the garlic, parsley, sage leaves and the bacon in a food processor to make a creamy paste (or chop very finely).

After 1 1/2 h cooking time, pour the remaining soup to the vegetables. Mix the bacon paste with the soup and continue to simmer for about 15 min.

Now increase the temperature, add the pasta and peas and cook the pasta al dente.

Stir the Parmesan into the minestrone and season with salt and pepper.

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