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🍽️ Classic Minestrone with Pancetta

372 kcal · 30 min · 4 servings

Ingredients

• 1 celery stalk
• 1 onion
• 4 young garlic cloves
• 250 g floury potatoes
• 2 carrots
• 1 zucchini
• 250 g white beans (can)
• 3 tbsp olive oil
• 1 tsp tomato paste
• 800 ml vegetable broth
• 50 g pancetta
• 400 g tomatoes
• Parmesan (freshly grated)
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the celery stalks thoroughly and remove any tough strings. Dice the vegetable into small cubes.
2. 2. Wash the zucchini and cut it into small cubes as well.
3. 3. Peel the onion and the garlic cloves. Dice both ingredients finely.
4. 4. Peel the potatoes and the carrots. Cut the vegetables into small cubes.
5. 5. Rinse the beans and let them drain well in a colander.
6. 6. Heat some oil in a large pot. Sauté the celery, onion, zucchini, garlic, and carrots in it.
7. 7. Stir the tomato paste into the vegetables and deglaze everything with vegetable broth.
8. 8. Cut the pancetta into small cubes.
9. 9. Add the pancetta cubes and the potato cubes to the soup.
10. 10. Pour boiling water over the tomatoes and immediately shock them in cold water.
11. 11. Peel the skin off the tomatoes. Cut them into quarters and remove the core.
12. 12. Dice the cored tomatoes and add them to the pot.
13. 13. Let the soup simmer gently on low heat for about 30 minutes.
14. 14. Add the drained beans to the soup.
15. 15. Let the beans cook for another 10 minutes.
16. 16. Add a little more vegetable broth if the soup becomes too thick.
17. 17. Season the minestrone to taste with salt and pepper.
18. 18. Serve the finished soup sprinkled with grated Parmesan.

Nutrition per serving

• kcal: 372
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 34 g