Minestrone (Thick bean and vegetable soup)

 

                This classic soup is made with fresh and dried vegetables and thickened with pasta or rice, with countless variations. The Genoese flavor their soup with pesto rather than the Parmesan cheese, while in Tuscany they prefer to add olive oil. Serve in deep bowls with plenty of bread, focaccia goes well.

                To keep the zucchini fairly firm, add it at the same time a the macaroni and cabbage. This soup reheats very well.

Serves6-8

• 15 ml olive oil
• 4 slices (rashers) lean bacon, diced
• 2 small onions, chopped
• 1 garlic clove, chopped
• 250 ml dried beans, soaked for 12 hours
• 2 celery stalks, sliced
• 1 large carrot, sliced
• 2 zucchini (courgettes), sliced
• 1 small potato, diced
• 125 gr green beans, cut into 1 in (2.5 cm) lengths
• 250 ml shelled peas
• 3 tomatoes, peeled and chopped
• 2 ml salt
• 2 ml ground black pepper
• 2.5 liters water
• ½ small cabbage, finely shredded
• 125 ml elbow macaroni
• 30 ml chopped parsley
• 250 ml grated Parmesan cheese

1. Heat the oil, add the bacon, onions and garlic and sauté until slightly softened ; transfer to a large soup pot.
2. Drain the beans and add them to the soup pot with the celery, carrot, zucchini, potato, green beans, peas, tomatoes, salt, pepper and water ; simmer for about 45 minutes.
3. Add the cabbage and macaroni and cook for an additional 20 minutes, or until the macaroni is cooked.
4. Serve hot, sprinkle with the parsley and cheese, or serve the cheese separately.

BON APPÉTIT