Minestrone

Name: Minestrone
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 150 g dried white beans; 2 (approx. 400 g) large potatoes; 2 (approx. 400 g) large carrots; 2 (approx. 300 g) small zucchini; 4 (approx. 250 g) stalks of celery; 2 Onions; 50 g Bacon; 400 g Bottled tomatoes; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 3 Stem(s) flat leaf parsley; 1 1/2 l Chicken bouillon (Please make sure to add some more liquid); 200 g Noodles (noodles cooked in the soup lets them swell for a very long time); 2 Federation Basil; 3 Garlic cloves; 30 g Pine nuts; 30 g grated parmesan cheese; 100-150 ml Olive oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

150 g dried white beans
2 (approx. 400 g) large potatoes
2 (approx. 400 g) large carrots
2 (approx. 300 g) small zucchini
4 (approx. 250 g) stalks of celery
2 Onions
50 g Bacon
400 g Bottled tomatoes
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
3 Stem(s) flat leaf parsley
1 1/2 l Chicken bouillon (Please make sure to add some more liquid)
200 g Noodles (noodles cooked in the soup lets them swell for a very long time)
2 Federation Basil
3 Garlic cloves
30 g Pine nuts
30 g grated parmesan cheese
100-150 ml Olive oil

Directions

1
It is best to soak the beans in plenty of water overnight. Then cook for about 1 hour and let them drain. In the meantime peel potatoes and carrots, clean zucchini and celery. Wash the vegetables and cut them into cubes of about 1 cm. Peel and finely dice the onions. Dice bacon also finely. Clean and wash the tomatoes and cut them into large pieces. Leave the bacon in a large pot until crispy and take it out again. Melt butter in the bacon fat. Sauté onions in it until golden brown. Add prepared potato, carrot, zucchini and celery vegetables. Season with salt and pepper. Fry for about 5 minutes without browning. Add tomatoes, bay leaf and parsley bouquet. Deglaze with bouillon, add beans and bring to the boil. Cover and cook for about 30 minutes. Cook pasta (either during the last) 12 minutes (add to soup or cook extra) in salted water. Put bacon back into the soup, season if necessary. For the pesto basil, wash, shake dry and remove leaves. Peel and chop the garlic. Puree pine nuts, basil and parmesan. Pour in olive oil. Season with salt and pepper. Serve pesto and possibly pasta with the soup
2
With 8 people:
3
Waiting time approx. 12 hours