Minestrone – E&T #2

1. put beans separately in cold water and soak for one night. A day later, do the beans separately with 1 1/2 Ltr. water each, 1 clove of garlic and 1 sprig of rosemary over medium heat for 1 hour, 30 min. Drain beans in a colander, removing garlic and rosemary.

2. remove skin from carrots, unthread celery. Cut carrots and celery into 1 cm cubes. Rinse leeks and cut into 1 cm cubes. Peel and finely dice shallots. Remove skin from potatoes and cut into 1 cm cubes. Rinse and dry the zucchini and dice into 1 cm cubes.

Heat the oil in a wide saucepan and sauté the shallots over medium heat. Add the carrots, celery and potatoes and cook for 2-3 minutes until soft. Add the paradeis pulp, stir-fry for 30 seconds, add the clear soup and cook for 40 minutes. Add beans and zucchini and cook for another 12-15 minutes. Season the minestrone with salt and freshly ground pepper to taste. 4.

Serve the minestrone in warmed soup plates, drizzle with a little extra virgin olive oil and serve on the spot.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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