Minestrone

Ingredients for 8 servings:

• 1 large jar of white beans (800 g)
• 1 can tomato(s), diced (400 g)
• 250 g peas, frozen
• 8 potatoes
• 3 carrots
• 1 small zucchini
• 2 stalk(s) leeks
• 5 stalk(s) Celery
• 2 large onions
• 2 cloves garlic
• 125 g bacon cubes (Guanciale di Suino Falorni would be ideal)
• 6 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp paprika paste
• 1.7 liters of vegetable broth
• 1 bunch parsley, flat
• n. B. Italian herbs (sage, basil, rosemary, thyme, oregano)
• Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

my version

Peel the potatoes and dice them. Wash the carrots and cut them into thin strips. Cut the zucchini into 5 mm slices and cut them into 5 mm strips. Wash the leek and celery and cut them into 5 mm slices. Peel the onion and garlic and dice them finely. Heat the olive oil in a large pot. Sauté the onion, garlic and bacon for a few minutes. Add the potatoes, carrots, leek and celery and sauté for 5 minutes. Add the tomato and bell pepper puree and stir to combine. Add the tomatoes with their juice, sage, rosemary, thyme and basil and stir everything well. Pour over the stock, season with salt and pepper, bring to a boil and simmer covered for about 1 hour. Add the beans about halfway through the cooking time. Then add the zucchini and peas and cook for another 15 minutes. Season with salt, pepper and oregano. Serve sprinkled with parsley and Parmesan cheese.