John Myers
Contents
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Ingredients
To garnish:
- 6 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 2 tbsp Sunflower oil
- 300 g Water
- 1 pinch Pepper flakes, red, dried and crushed
- 8 g Beef broth, of course
- 2 medium sized Potatoes, mainly waxy
- 1 small Carrot
- 1 smaller Leek
- 1 leaf White cabbage
- 2 Spinach, fresh
- Salt and pepper to taste
- Parsley leaves, smooth
Instructions
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Fry the onions together with the garlic in the sunflower oil in a medium-sized pan until light brown. Add the bacon cubes and fry until it smells good. Deglaze with the water and transfer to a sufficiently large saucepan. Add the pepperoni flakes and beef broth. Bring the broth to a simmer.
- All other ingredients are entrusted immediately after the broth is made.
- Peel the potatoes, wash them and cut them into small pieces and put them in the pot. Wash the carrot, cap both ends, peel, cut in half lengthways and cut across into approx. 3 mm thick slices. Wash a leek and cut it crosswise into pieces approx. 5mm wide. Have the green parts ready.
- Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm. Wash and roughly chop the spinach and transfer to the pot with the green parts of the leek.
- Simmer for 3 minutes and season to taste. As soon as the potatoes are done, distribute the finished minestrone on the serving bowls and serve with Parmesan in an extra bowl and white bread.
