Minestrone
44
1 Portion
| 1 | butter | 15 g |
| 2 | bacon lardons (keep fat) | 20 g |
| 3 | onion paysanne | 15 g |
| 4 | carrots paysanne | 15 g |
| 5 | celery paysanne | 15 g |
| 6 | leek paysanne | 15 g |
| 7 | cabbage paysanne | 15 g |
| 8 | potatoes paysanne | 15 g |
| 9 | tomato paste | 15 g |
| 10 | veal stock | 500 ml |
| 11 | white beans canned | 15 g |
| 12 | peas | 15 g |
| 13 | tomato puree | 15 g |
| 14 | spaghetti 2cm lengths | 15 g |
| 15 | bacon fat brunoise | 10 g |
| 16 | garlic crushed | 1 clove |
| 17 | parsley chopped | 8 g |
| 18 | parmesan cheese for garnish 10g | 10 g |
Melt butter and saute bacon lardons. Add paysanne vegetables only and allow to
sweat, stirring occasionally. Add tomato paste, fry 3 minutes.
Add stock, bring to boil, skim and simmer 25 minutes. Add beans, peas,
tomato puree andf spaghetti and cook until all ingredients are tender.
Mix the bacon fat, garlic and parsley into a paste and carefully add into the soup,
mixing well. Remove from the heat top with parmesan and serve immediately
before the spaghetti swells too much