Minestrone alla Tuscana

Ingredients for 6 servings:

• 1 large onion(s), white, finely diced
• 2 garlic cloves, finely diced
• 3 tbsp olive oil
• 1 stalk(s) leek, cut into rings, white part only
• 1 stalk(s) celery, diced about 0.5 cm
• 3 carrots, diced approx. 0.5 cm
• 1 zucchini, diced approx. 1 cm
• 200 g tomatoes, peeled, pitted, quartered or quartered, depending on size
• salt and pepper
• 1 ½ liters vegetable broth, lightly salted
• 1 head of black cabbage, without stalk, cut into strips, alternatively some savoy cabbage leaves
• 200 g beans, green, halved
• 3 tbsp peas, split or frozen
• 1 large potato(s), diced approx. 0.5 cm
• 3 tbsp borlotti beans, cooked or white cannellini beans
• 3 tbsp broad beans, blanched, skin removed
• 3 tbsp Pesto Genovese (see my recipe in the DB)
• 6 tbsp Parmesan, grated

Instructions

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

Italian vegetable soup

Minestrone is known throughout the country, but varies significantly from province to province. This version can be found in central Italy. First, gently sauté the onion and garlic in oil. After 3-4 minutes, add the vegetables one at a time in the order listed above: leek, celery, carrot, and zucchini. Stir well each time, then add the next vegetable, and finally add a little salt. Now add the tomatoes, season with salt and pepper, stir, and keep the heat on medium. Now pour in the stock, bring everything back to a simmer, and add the remaining vegetables except for the borlotti beans and broad beans. When the vegetables in the pot are crisp and tender, add the remaining two beans, reduce the heat, and let simmer for about 5 minutes, until all the vegetables are almost tender. Finally, mix in the pesto Genovese and serve. Grate some Parmesan cheese onto each plate, if desired, and drizzle with a generous splash of olive oil. Tip: Of course, you can also add a handful of rice or 100g of soup noodles. If you have chickpeas, add them as well. Traditionally, a minestra, a soup, is part of the primo piatto, replacing the pasta or risotto course.