Vegetables (2 tomatoes, 100 g leeks, 120 g carrot, 150 g savoy cabbage, 20 g celery, 150 g zucchini, 150 g potatoes)
100 g cannellini beans
2 tbsp olive oil
20 g of butter
3/4 l broth
1 leaf sage
1 rosemary branch
1 chilliote
garlic
1 tablespoon olive oil
60 g Parmesan freshly bottled
Preparation:
Cannellini beans soak in water overnight. Prepare the beans for about 30 - 45 minutes without adding salt. Tomato the skin, the eighth and the core. Prepare the remaining vegetables. In a large soup pot heat 2 tablespoons of olive oil together with 20 g of butter. Add the vegetables and steam. Add the meat broth. Add the salt leaf, let it boil once and do not cook too soft for about 20 minutes. Drain the cannellini beans, add to the vegetables and season with a little salt. Boil the soup noodles separately and place in the minestrone. Cut the garlic and rosemary finely. Chill the chilli and the garlic in a tablespoon of olive oil. Stir the herbal oil under the minestrone. Add freshly grated Parmesan.
