Minestrone with homemade ciabatta

Name: Minestrone with homemade ciabatta
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1/2 cube (21 g) fresh yeast; 1/2 package (500 g) Bread mix "Ciabatta; 100 g paprika-filled olives; 1 sprig of rosemary; 2 Garlic cloves; 1 Onion; 300 g Potatoes; 300 g Carrots; 2 stalks of celery; 1 (approx. 200 g) small stick of leek (leek); 1 Courgette; 3 Tomatoes; 2-3 TABLESPOONS Olive oil; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml; 240 g separation weight) Italian beans; 120 g Pasta (e.g. Mini Tortiglioni); 2 TABLESPOONS Pesto from the glass; 40 g Parmesan cheese; 7-10 Tbsp Basil; 7-10 Tbsp Flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1/2 cube (21 g) fresh yeast
1/2 package (500 g) Bread mix "Ciabatta
100 g paprika-filled olives
1 sprig of rosemary
2 Garlic cloves
1 Onion
300 g Potatoes
300 g Carrots
2 stalks of celery
1 (approx. 200 g) small stick of leek (leek)
1 Courgette
3 Tomatoes
2-3 TABLESPOONS Olive oil
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml; 240 g separation weight) Italian beans
120 g Pasta (e.g. Mini Tortiglioni)
2 TABLESPOONS Pesto from the glass
40 g Parmesan cheese
7-10 Tbsp Basil
7-10 Tbsp Flour

Directions

1
Dissolve yeast in 325 ml of lukewarm water. Add the baking mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for 30 minutes. In the meantime cut olives into slices.
2
Strip rosemary needles from the stems. Knead in the olives and rosemary. Divide the dough into 2 halves and form into 2 oblong loaves, approx. 30 cm long. Put them on a baking tray sprinkled with flour. Cover and leave to rise in a warm place for another 45 minutes.
3
Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. In the meantime, peel the garlic for the soup and press it through a garlic press. Peel the onion and cut into slices.
4
Peel and wash the potatoes and carrots. Clean and wash celery, leek and zucchini. Cut vegetables into small pieces. Wash, quarter and seed the tomatoes. Heat olive oil. Fry garlic, onion wedges and leek in it.
5
Add the remaining vegetables and stock. Season with salt and pepper. Cover and cook for about 20 minutes. Then drain and rinse the beans. Add beans and noodles to the soup and cook for another 10 minutes.
6
Season again and serve in portions with pesto and freshly sliced parmesan. Serve garnished with basil.