Italian minestrone

Ingredients for 8 servings:

• 3 garlic cloves
• 3 large onions
• 2 stalk(s) Celery
• 2 large carrots
• 2 large potatoes
• 100 g green beans
• 100 g zucchini
• 60 g butter
• 50 ml olive oil
• 60 g bacon, streaky, diced
• 1 ½ liters vegetable broth or chicken broth
• 100 g tomatoes, chopped
• 2 tbsp tomato paste
• 1 bunch fresh basil, finely chopped
• 100 g Parmesan rind
• salt and pepper
• 85 g spaghetti, broken into small pieces
• e.g. freshly grated Parmesan cheese, to serve

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes

Chop the garlic, onion, celery, carrots, potatoes, beans, and zucchini. Heat the butter and oil in a large saucepan and fry the bacon for 2 minutes. Add the garlic and onion and fry for 2 minutes, then stir in the celery, carrots, and potatoes and fry for another 2 minutes. Add the beans to the pan and fry for 2 minutes. Stir in the zucchini and fry for another 2 minutes. Cover and sauté the vegetables for 15 minutes, stirring occasionally. Add the vegetable stock, tomatoes, tomato paste, basil, and cheese rind, and season to taste. Bring to a boil, reduce the heat, and simmer gently for 1 hour. Remove and discard the cheese rind. Add the spaghetti pieces to the pan and cook for 10 minutes. Serve in large, warmed soup bowls sprinkled with freshly grated Parmesan cheese.