Minestrone
A delicious Italian vegetable soup
Ingredients
- ⅓ pound cauliflower 150 g
- 1 large onion
- ½ pound pinto beans 200 g. Or use any dry beans
- ½ pound green peas 200 g
- ¾ pound tomatoes 300 g
- ⅓ pound leek 150 g
- 2 stalks celery
- ½ pound pumpkin 200
- 2 zucchinis medium size
- 40 g bacon sliced, chopped
- 1 clove garlic
- 4-5 basil leaves
- 2-3 tbsp oil
- 1 tbsp parsley chopped
- salt
- pepper
- Parmesan rind
Instructions
- Soak dry beans the night before and pre-cook them before adding them to your minestrone. If you use canned beans, you can skip this step.
- Cut potatoes, cauliflower, pumpkin and zucchini into ½ inch cubes, slice the leek in half lengthwise than slice them into thin rings, cut tomatoes into small pieces. Chop carrots, celery, and garlic in a food processor or grate them.
- Sauté your carrot-celery-garlic puree in a pot with the oil over medium heat. Cook until most of the liquid has evaporated, then add bacon and continue to sauté for 2-3 minutes.
- Add all the chopped vegetables, green peas and beans.
- Pour just enough water to cover it, add Parmesan rind (optional) and salt to taste. Cover with a lid and simmer for about 50 minutes until every vegetable gets soft.
- Add chopped parsley and basil before serving, and just a small amount of extra virgin olive oil.
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