For the minestrone, place farmer’s vegetables, French beans, 200 ml stock and tomato paste in an unperforated cooking container (at 100°C for 14 minutes or at 120°C for 7 minutes).
Add remaining broth and heat (at 100°C for 2 minutes).
Chop parsley and basil and add when cooked. Season to taste with salt and pepper.
Before serving, sprinkle the soup with parmesan cheese. Serve with bruschetta.
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