Italian minestrone is a substantial vegetable soup that is traditionally made in northern Italy with celery, carrots, leeks, peas, tomatoes, potatoes, savoy cabbage and beans. Depending on the region, Minestrone also contains rice (Lombardy) or pasta (Liguria and Tuscany), sometimes also roasted slices of white bread. Cooked pancetta, onions, garlic and Parmesan for the strong taste.
- 3 Garlic cloves
- 3 onions
- 2 celery
- 2 carrots
- 2 patato
- 100 g green beans
- 100 g zucchini
- 60 g butter
- 50 ml oil
- 60 g Bacon, streaky, small diced
- 500 ml Vegetable stock or chicken broth
- 2 tablespoon tomato paste
- 1 Basil, fresh, finely chopped
- 100 g Parmesan
- 85 g spaghetti
Time: 30 min
- Cut garlic, onions, celery, carrots, potatoes, beans and zucchini into small pieces.
- Heat the butter and oil in a large saucepan and sauté the bacon for 2 minutes. Add garlic and onions, fry for 2 minutes, then stir in celery, carrots and potatoes and fry for another 2 minutes.
- Put the beans in the pot and fry for 2 minutes. Stir in the zucchini and fry for another 2 minutes. Put the lid on and cook the vegetables with occasional stirring for 15 minutes.
- Add the broth, tomatoes, tomato paste, basil and cheese rind and season to taste. Boil, reduce the temperature and simmer for 1 hour. Remove the cheese rind and discard.
- Put the spaghetti pieces in the pan and cook for 10 minutes.
Serve in large, preheated soup plates sprinkled with grated Parmesan cheese.