DAD'S MINESTRONE ...

PICTURES: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T_HVy9NhgUovW6ReEuGxOP4Xqv9yOYBlq-dFTSLHCQolHNWJjItccGTul2fMEqwI_P_QVJeabgmZfu5j7tF4uNZUbNQcmqYgY6e6EaVQ5CLyqir6TsL-y_wc1jR7WVG2qc5DXlpTQmXx/s1600-h/MINESTRONE4.JPG

DIFFICULTY: Easy
TIME PREPARATION:30 minutes
TIME COOK: 90 minutes
EQUIPMENT: Knife, Pot,
CATEGORY: SOUP

INGREDIENTS Serves 4/6 people
Lard
Rosemary
Onion
5 Carrots
4 zucchini
3 / 4 potato
2 stalks of celery
A little 'cabbage (cut into strips thin enough)
Beans (200 gr. Previously cooked)
Cannellini beans (200 gr. Previously cooked)
5 / 6 tomatoes (fresh is better but out of season are good ones in the box. In Italian they are called "bald")
2 / 3 cloves of garlic
Beets (1 / 2 kg.)
Beans (2 cups. If you are in season)
1 leek (if you're in season)
Peas (one cup)
Coste (200/300 gr)
Sage, thyme, marjoram (a leaf)
Oil
Butter (2 / 3 tablespoons)
Rind of Parmigiano Reggiano
Sale
Pepper

DIRECTIONS
Crush the bacon with rosemary
Cut into small cubes, celery and onion
Sauté with olive oil and butter (add salt, pepper and other herbs)
Cut zucchini, potatoes and carrots into cubes
Add half the beans
When the bacon and onion will be transparent to combine all the vegetables and cook for about 10/15 minutes.
Add broth and parmesan crust
Cook for about 1 hour
Meanwhile, with the mixer blend the beans remained, until creamy
Add to soup and cook for about 30 minutes.
Add salt and pepper.
Eat the next day.
You can add the pasta if desired. In summer it is delicious cold with a little oil!
SUGGESTION MENÙ VINE