Summary

Ingredients

• 80 g beans, white, dried (cannellini)
• 250 g potato (s)
• 100 g carrot (s)
• 100 g celery
• 50 g leek
• 100 g cauliflower
• 150 g zucchini
• 100 g peas (frozen)
• 50 g butter
• ml 1,000 chicken broth
• 1 bay leaf
• 1 bunch parsley
• 1 small onion (s)
• 1 clove garlic
• 50 g bacon, mixed, finely diced
• 100 g tomato (s)
• 75 g rice, cooked
• 0.5 ½ bunch basil
• salt
• Pepper, white, freshly ground
• Parmesan, freshly grated

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Instructions

1. Cover the bean kernels completely with cold water and leave to soak overnight.
2. Clean and wash the vegetables. Cut the celery into thin strips, the potato into cubes, the zucchini and carrots into slices and the leek into rings. Divide the cauliflower into small florets.
3. Heat the butter in a large, shallow saucepan and sauté the potatoes, celery, leek and carrots over a medium heat for 2 to 3 minutes. Then add the drained bean kernels, the chicken stock and the bay leaf. Wash the parsley, shake dry and place whole on the minestrone. Cook with the lid half open for 30 minutes.
4. Then add the cauliflower, zucchini and peas and cook for another 10 minutes. Peel and finely chop the onion and clove of garlic.
5. Leave the bacon in a pan, sweat the onion and clove of garlic in it, but do not let it take on any color.
6. Heat the water in another, small saucepan and bring to the boil. Briefly add the tomatoes to the boiling water, remove them with a slotted spoon and peel them. Then halve, cut out the stems, remove the seeds and cut the pulp into small cubes.
7. Put everything in the soup together with the rice. Simmer for another 5 minutes, stirring only a little. Remove the bay leaf and parsley before serving. Wash the basil, shake dry, pluck the leaves from the stems and cut into fine strips. Season the soup with it, if necessary, add salt and freshly ground pepper.
8. Serve the soup and serve the freshly grated Parmesan separately.