Minestrone alla Genovese

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak the bean seeds in 1 litre of cold water overnight. The next day, put the beans in a pot with the soaking water, bring to the boil, cover and simmer for about 1 hour. After about 50 minutes add 1 teaspoon of salt to the beans and cook until done

2. 2

   Wash, drain, clean and break the green beans. Clean, wash and drain the fennel, zucchini, spring onions and mangetouts. Cut fennel into strips, courgettes into slices or pieces and spring onions into thick rings. Peel onion and garlic. Dice onion, chop garlic finely

3. 3

   Bring the stock to the boil. Heat the oil in a large pot, fry the onions and garlic until transparent. Add green beans, sauté briefly and pour on the hot stock. Add 1 teaspoon salt, bring to the boil, cover and cook for about 20 minutes. After about 10 minutes add fennel, zucchini and spring onions and bring to the boil. Drain the white bean seeds on a sieve. Add sugar snap peas and bean seeds to the vegetables approx. 3 minutes before the end of the cooking time and cook at the same time. Season the finished soup with salt and pepper. Serve with roasted ciabatta slices with pesto

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
240 kcal

CARBS
27 g

FATS
8 g

PROTEINS
12 g