for 6 person

Beans

150 g	dried borlotti beans, soaked for approx. 12 hrs., drained
2	bay leaves
1 ½ litre	water, boiling

Soup

150 g	smoked bacon
1	onion, finely chopped
2	garlic cloves, thinly sliced
8	sage leaves, finely chopped
200 g	savoy cabbage, cut into slices approx. 1 cm thick
150 g	carrots, cut into approx. 1 cm cubes
100 g	leek, cut into approx. 5 mm rings
100 g	celery, cut into approx. 1 cm pieces
2 tbsp	tomato puree
1 ¾ litre	vegetable bouillon

To assemble

150 g	mealy potatoes, cut into approx. 1 cm cubes
200 g	tomatoes, diced
150 g	risotto rice or soup pasta
	salt and pepper to taste
4 tbsp	grated Parmesan
4 sprig	flat-leaf parsley, roughly chopped

How it's done

Beans

Cook the beans in boiling water with the bay leaves for approx. 30 mins. until just soft, drain the water and set aside the beans.

Soup

Remove the bacon rind and set aside. Cut the bacon into sticks, fry briefly in a large pan. Reduce the heat, add the onion, garlic and sage, cook for approx. 5 mins. Add the savoy cabbage, carrots, leek, celery and tomato puree, cook for a further 5 mins. Add the bacon rind, pour in the stock, bring to the boil. Reduce the heat, simmer the soup for approx. 20 mins.

To assemble

Add the beans, potatoes, tomatoes and rice, simmer the minestrone for approx. 20 mins., season. Remove the bacon rind, plate up the minestrone, sprinkle the parmesan and parsley on top.

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