Minestrone – Vegetable Soup

Boil 1 liter of water in a 3 to 4 liter Reindl. Add 1/2 cup of white beans and boil for 2 minutes. Remove the Reindl from the heat and soak the beans in the water for 1 hour without stirring. Next, return the Reindl to the heat form and make the beans uncovered at a low temperature for about 1 to 1 1/2 hours until just tender. Drain the beans well and set aside in a baking dish. Melt the butter at a moderate temperature in a heavy frying pan of 25 to 30 cm ø. When the foam has settled, add the green zucchini, carrots, peas, potatoes and celery. Roast, stirring continuously with a wooden spoon, for 2 to 3 min, or until lightly coated with butter but not browned. Set aside.

Cook the bacon cubes in a 6 to 8 1 capacity stockpot or possibly kettle over moderate heat, stirring frequently. When the cubes are crisp and brown, remove with a slotted spoon and drain on paper towels. Add the onions and leeks (or, if leeks are not available, another half cup of onions) to the fat remaining in the Reindl and cook, stirring constantly, for about 7 to 8 minutes, or until the vegetables are soft and lightly browned. Add the coarsely chopped tomatoes, the vegetables from the frying pan, the chicken stock, the bay leaf spice and the parsley leaves, salt and a small amount of water.

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