2020-08-13 / test@t

Italian minestrone

The classic Italian soup can be made lean or non-lean, depending on whether you add bacon and parmesan or not. Believe me, it will be very tasty without them!

Ingredients

2 small zucchini, carrots, celery stalk, onions
1 liter chopped tomatoes in their own juice
3 cloves of garlic
1 small bunch of basil
50 g fine paste
100 g bacon, optional
1 can (400 g) red beans
salt, freshly ground black pepper
olive oil
parmesan for serving, optional

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the bacon into small pieces if using. Cut the onion and carrots into small cubes, and the zucchini into large cubes.

Step 2

Cut the celery into thin slices. Chop the garlic.

Step 3

Heat 2 tablespoons in a large heavy-bottomed saucepan. l. olive oil, add bacon, onion, garlic, carrots and celery, fry, stirring frequently, over low heat until the onion is golden brown (not allowing it to brown), 15–20 min.

Step 4

While the vegetables are cooking, separate the basil leaves from the stems, remove 3-4 cm from the bottom of the stems (they are too tough), chop the rest very finely. Add basil stalks, zucchini and tomatoes along with liquid to a saucepan, cook for 10 minutes.

Step 5

Pour in 1 liter of boiling water, salt and pepper, add bay leaves, pasta and beans (with a small portion of liquid). Bring to a boil and simmer over low heat for 5 minutes.

Step 6

Chop the basil leaves coarsely, place in the soup, season with olive oil, cover the pot and let the soup steep, 10 minutes.

Step 7

Serve with more oil on a bowl and sprinkle with Parmesan, if desired.

Cooking time

45m

Servings

Catalog