Minestrone Con Fettunta

Preparation:

1. Peel the carrots and cut into thin slices. Wash the zucchini, remove the roots and stems, cut into large cubes. Peel the onion, roughly dice. Skin the garlic, finely dice. Drain the beans. Wash, dry and roughly chop parsley. Finely grate the Parmesan. Cook the pasta until al dente and drain. Preheat the oven for the bread to grill function or strong top heat.

Preparation:

1. In a larger saucepan, sauté the onions and garlic in the oil. Add zucchini and carrots and sauté briefly and stir in tomato paste. Then deglaze everything with the cherry tomatoes and the stock, season with the herbs, pepper, salt and sugar and simmer for 5 – 8 minutes. Then add the beans and heat them with. The vegetables should be cooked but not mushy.
2. Approx. 1 minute before the end of the cooking time, add the cooked pasta and just heat it up. Just before serving, fold in the chopped parsley and season everything again and season if necessary. Serve with the Fettunta. Parmesan can be sprinkled over it according to your own wishes and ……….. can be enjoyed.

Fettunta (oiled bread):

1. This way of serving bread comes from Tuscany. It used to be a poor man’s meal. Today just a pleasure. You can serve it as a bruschetta with tomato or the like or just with olive oil, garlic and a little salt.
2. For the side dish with the minestrone of Italian white bread, put slices appropriate for the number of people in the oven and roast them well on both sides. Since these slices are slightly larger than the ciabatta, you calculate about 2 tablespoons of olive oil per slice. But if you want a little more taste, you can charge 1/2 larger clove of garlic per slice. The garlic must then be chopped very finely and mixed with the oil along with a little salt. Shortly before serving, the bread from the oven, which is still hot, is immediately generously coated with it ……….. is addicting ……….. goes well with many Italian dishes …. ……… but you can’t just eat like that ……….