Minestrone: Submitted by: Johanne | Date Added: 6 Jun 2011
Listed in: Soups

1 small leek
3 tbsp. tablespoons of olive oil
1 clove garlic
2 stalks celery
2 medium zucchini
A sprig of parsley
1 / 2 box of 19 oz (540 ml) white beans
1 box of 19 oz (540 ml) tomatoes, crushed
1 bay leaf
2 / 3 cup (150 ml) dry white wine
1 / 4 cup (25 g) of pasta soup
1 lemon
1 tsp. tablespoons (40 g) Parmesan cheese
1 cup (125 g) kale
Salt and black pepper
To serve: country bread, 4 tbsp. tablespoons pesto sauce

Heat the water. Peel, split in half and thinly slice the leek, wash and drain in a colander.

Heat oil in large saucepan. Sauté the leeks for 1 minute. Peel the garlic and crush it over the pan.

Wash and chop celery. Remove stems and wash the zucchini. The split in half lengthwise, then cut into slices. Add leek and cook 3 minutes.

Wash and dry the parsley. Rinse beans. Add them to the pan with parsley, tomatoes, bay leaf, white wine and pasta. Drizzle with 1 3 / 4 cup (425 ml) boiling water. Rinse the lemon, take a strip of zest and add to soup. Cover, bring to a boil, then reduce heat and simmer 7 minutes.

Sprinkle half the Parmesan over soup. Wash the cabbage, cut into strips and add to saucepan. Add salt and pepper. Do even simmer 5 minutes.

Remove bay leaf. Serve the soup with remaining Parmesan cheese, bread and pesto sauce.

Donns 4 servings

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