Minestrone Soup
Ingredients
- Ingredients
- 200 grams Beans
- salt
- freshly ground peppers
- 50 grams Pancetta
- 1 stalk Leeks
- 1 onion
- 2 stalks Celery
- 200 grams carrots
- 250 grams Pumpkin
- 200 grams potatoes
- 250 grams Spinach (or stemmed chard)
- 200 grams Tomatoes
- 2 butter
- 200 grams Pasta shell
- 1 garlic clove
- 1 Tbsp parsley (freshly chopped)
- Basil (freshly chopped)
- 5 Parmesan (freshly grated)
Preparation steps
Blanch the fava beans for 2-3 minutes in salted water. Drain, cool in ice water and push the beans out of the skins.
Cube the pancetta. Cut the leeks lengthwise, rinse and cut into slices. Peel and dice the onion. Rinse and dice the celery. Peel and dice the carrots, potatoes and pumpkin. Rinse and drain the spinach. Remove tomato stems. Blanch the tomatoes quickly, peel, remove seeds and chop.
Saute the pancetta in butter over low heat. Add the onion and leek and cook for 5 minutes. Add the celery, carrots and pumpkin and saute 5 minutes. Add the potatoes, spinach and tomatoes and saute for another 5 minutes. Add 2 liters (approximately 8 1/2 cups) of water and bring to a boil. Reduce the heat, cover and simmer for one hour.
Bring the soup back to a boil the soup, add the pasta and fava beans and stir well. Reduce the heat. Stirring occasionally continue to cook until the noodles are cooked just. Season with salt and pepper. Chop the garlic. Sprinkle with garlic, herbs and Parmesan cheese before serving.
