Best ever minestrone recipe
Best Ever Minestrone recipe
Ingredients
| 2 large | onions, chopped |
| 40 g | pancetta, or smoked ham cut into strips |
| 40 g | butter |
| 1 tbsp | olive oil |
| 3 medium | carrots, peeled, diced |
| 2 stick(s) | celery, diced |
| 1 medium | courgette, diced |
| 100 g | French beans, diced |
| 125 g | white or Borlotti beans, canned |
| 2 l | vegetable or chicken stock |
| 100 ml | white wine |
| 3 medium | tomatoes, skinned, seeded, chopped finely |
| 200 g | potatoes, diced |
| 100 g | elbow pasta |
| 150 g | smoked bacon, diced |
| salt and pepper | |
| For the pesto: | |
| 1 bunch(es) | basil |
| 2 large | clove of garlic |
| 3 tbsp | pine nuts |
| 3 tbsp | Parmesam cheese, grated |
| 100 ml | olive oil |
| Parmesan cheese, grated, to sprinkle |
Instructions
Peel and dice onions, carrots, celery, courgette and French beans.
Melt butter in frying pan with olive oil, add onions and pancetta.
Fry slowly until onions are soft, add carrots and celery, fry for a few minutes, add French and Borlotti beans, peeled and diced tomatoes and potatoes, wine and stock, cook for 5 minutes. Add pasta, cook until potatoes are tender. Season well.
Fry bacon and add to soup.
Pesto:
Blend together basil, pine nuts, garlic and parmesan, add olive oil in slow stream, like for mayonnaise.
Serve soup in tureen, place dollop of pesto in soup plate, then soup, sprinkle with grated Parmesan.
Preparation time:
ca. 30 min
medium
n/a
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