Milk RollsMinestrone Moretto



Minestrone




Ingredients:
100 g / 3.3 oz
200 g / 6.6 oz
100 g / 3.3 oz
150 g / 5 oz
50 g / 1.6 oz

50 g / 1.6 oz
0.75 l / 3 cup
1/2 can

50 g / 1.6 oz
80 g / 2.6 oz
50 g / 1.6 oz
white beans
potatoes
carrots
zucchini
celery
Garlic
bacon
vegetable broth
tomato paste
pepper, salt
leek
shell pasta
peas

Serves 3 - 429 cal per serving
Prep-time: 15 min. - Total-time: 120 min.
Minestrone is being prepared with in-season vegetables. Recipes vary depending on the region. Soak white beans over night in water. On the next day put the white beans in a pot with cold water, bring to a boil and cook for 50 - 60 minutes until done. Season the beans with salt not until they are cooked; otherwise they'll stay firm. Peel the potatoes and dice. Peel carrots and slice. Slice zucchini with skin on. Cut the celery in small pieces. Finely chop the garlic. Dice bacon and fry in large pot. Add the vegetables and sauté. Add broth (best if used homemade meat broth - see recipe) and stir in tomato paste (approx. 35 g / 1 oz). Season with pepper and salt. Cook on medium heat for about 20 minutes. Clean the leeks and cut in thick rings. Add to the minestrone together with the shell pasta; let cook for 8-10 minutes. That followed stir in white beans and peas (e.g. frozen peas. Bring the minestrone to a boil again until the peas are done. Serve the minestrone with parmesan cheese.



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