Minestrone alla Genovese

Name: Minestrone alla Genovese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g dried large white beans; 300 g green beans; 1 (approx. 300 g) Fennel Tuber; 2 (approx. 300 g) small zucchini; 1 collar Spring onions; 150 g Sweet peas; 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 3 TABLESPOONS Organic vegetable broth (instant); 7-10 Tbsp salt, pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g dried large white beans
300 g green beans
1 (approx. 300 g) Fennel Tuber
2 (approx. 300 g) small zucchini
1 collar Spring onions
150 g Sweet peas
1 Onion
2 Garlic cloves
4 TABLESPOONS Olive oil
3 TABLESPOONS Organic vegetable broth (instant)
7-10 Tbsp salt, pepper

Directions

1
The day before, soak white beans in about 1 l of cold water overnight. The next day, drain the beans and bring them to the boil in a pot with about 1 l water. Cover and simmer for about 1 hour.
2
Clean, wash and chop the rest of the vegetables. Peel onion and garlic, cut both into fine cubes. Heat the oil in a large pot. Fry the onion, garlic and vegetables, except the white beans and mangetouts, in it while turning.
3
Add a good 2 l water with broth and about 1 teaspoon salt. Bring to the boil, cover and cook for about 20 minutes.
4
Drain the white beans. Add the sugar snap peas to the minestrone about 3 minutes before the end of the cooking time. Season to taste with salt and pepper. Roasted ciabatta tastes good with it.