Italian-Style Summer MinestroneTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:51.5 kcal
Proteins:2 g
Fats:2.2 g
Carbohydrate:6.7 g
Fibers:1.8 g
Sugar:1.2 g
Cholesterol:2 mg
Sodium:44.8 mg
Calcium:49.7 mg
Energy:486 kcal
Proteins:19.1 g
Fats:21 g
Carbohydrate:63.3 g
Fibers:17 g
Sugar:11.4 g
Cholesterol:19.2 mg
Sodium:423 mg
Calcium:468.8 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
100
g
bacon, in small pieces
250
g
fresh peas
2
carrots
1
large onion
1
leek
stalks from a celery heart
2
potatoes
2
tomatoes
2
zucchini
1
bouquet garni (thyme, bay leaf, parsley)
45
ml
olive oil
500
ml
water
salt and pepper
100
g
cooked white beans (preferably fresh)
some long or short pasta
250
ml
basil leaves
3
cloves of garlic
45
ml
pine nuts
1
spinach leaves (optional, but gives a good green color)
olive oil
METHOD
- Sauté the bacon pieces in oil; add the chopped onion and cook until translucent.
- Peel and dice all the vegetables; place in a pot with the bacon and onion; add the bouquet garni.
- Add the water. Season, bring to a gentle boil, and simmer for 30 minutes.
- Add the white beans and pasta; cook for 15-20 minutes longer.
Pesto and finishing
- Meanwhile, chop the herbs for the garnish; blanch the spinach leaves for a few seconds; spin dry.
- In a mortar or food processor combine all the ingredients except the oil; add the oil in gradually, whisking to form a creamy paste.
- Just before serving, add a spoonful of pesto to the soup and serve the rest on the side.
CHEF'S NOTES
The choice of vegetables depends on region and availability. You can add small pieces of peeled bell pepper, chopped chard or spinach leaves or fennel.
Variation: Tuscan minestrone is made up mostly of fresh white beans, escarole and tomatoes, to which other vegetables (except potato) are added as desired, along with some short pasta.
