Genoese minestrone

Ingredients for 2 servings:

• 60 g bacon cubes, smoked, lean
• 6 small onions, red
• 3 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 300 g water
• 1 pinch of chili flakes
• 8 g beef broth powder
• 2 m.-sized potatoes, mainly waxy
• 1 small carrot(s)
• 1 small leek(s)
• 1 leaf of white cabbage
• 2 handfuls of spinach, alternatively lettuce
• e.g. salt and pepper
• e.g. parsley leaves
• e.g. Parmesan, freshly grated
• e.g. white bread

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a hearty minestrone that doesn’t take much time but still delivers a lot

Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Fry the onions and garlic in sunflower oil in a medium-sized pan until light brown. Add the bacon cubes and fry until fragrant. Deglaze with the water and transfer to a sufficiently large pot. Add the chili flakes and beef stock. Bring the stock to a simmer. Add all other ingredients to the stock as soon as they are ready. Peel and wash the potatoes, cut them into small pieces, and add them to the pot. Wash the carrot, trim both ends, peel them, halve them lengthwise, and cut them crosswise into approximately 3 mm thick slices. Wash one leek and cut them crosswise into approximately 5 mm wide pieces. Reserve the green parts. Use only unblemished leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut them crosswise into thin slices. Chop the leaves into approximately 2 x 3 cm pieces. Wash and roughly chop the spinach. Add it to the pot along with the green parts of the leek. Simmer for 3 minutes and season to taste. Once the potatoes are tender, divide the finished minestrone among serving bowls and garnish with the parsley leaves. Serve with Parmesan cheese and white bread.