Minestrone alla Genovese

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3 3
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
350 kcal
CARBS
41 g
FATS
12 g
PROTEINS
17 g