Neapolitan Minestrone

Summary

Ingredients

• 1 bell pepper (s), yellow
• 50 g bacon, Italian (pancetta)
• 0.5 ½ onion (s)
• 0.5 ½ carrot (s)
• 0.5 clove ½ garlic
• 2 tablespoon olive oil
• 3 tomato (s), peeled, pitted and diced
• 2 potato (s), diced
• 100 g beans, fresh thick, peeled
• 2 zucchini, sliced
• 100 g peas, fresh, peeled
• 0.25 ¼ white cabbage, cut into strips
• 1 lettuce, (endive lettuce), cut into strips
• 1 aubergine (s), diced
• 100 g pasta, (cannolicchi or fusilli)
• 2 teaspoons basil, freshly chopped
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. Roast the pepper under the preheated grill, turning it frequently, until the skin turns black and blisters. Put in a freezer bag and tie it. Let cool a little, then peel off the skin and dice the peppers. Dice the bacon, onion and carrot. Finely chop the garlic.
2. Heat the oil, lightly brown the bacon, onion, carrot and garlic in it at a low temperature for a few minutes. Add the tomatoes and stir-fry for 10 minutes.
3. Add 2 liters of water and season with salt and pepper. Bring the soup to a boil, add the potatoes and beans and simmer for 1 hour. Add the zucchini, peas, lettuce, cabbage, aubergine and paprika and cook for another 30 minutes. Add the noodles and let the soup cook for about 10 minutes, until the noodles are cooked but still firm to the bite. Season to taste with salt.
4. Pour the minestrone into a soup tureen, sprinkle with basil and serve with parmesan.