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Minestrone

4 servings

Ingredients

• 200 g breast bacon, smoked, diced
• 200 g Onion (finely chopped)
• broth or water (nach Bedarf)
• 2 Stk Carrots
• 2 Stk Parsley roots
• 0.5 Stk Celery root
• 0.5 Stk Cabbage head
• Leek (nach Bedarf)
• 150 g Rice
• 200 g Tomatoes (peeled, diced)
• Garlic (nach Bedarf)
• Salt (nach Bedarf)
• Thyme (nach Bedarf)
• Saffron (nach Bedarf)
• Sugar snap peas (cooked) (nach Bedarf)
• Asparagus tips (cooked) (nach Bedarf)
• White bread (nach Bedarf)
• butter (for baking) (nach Bedarf)
• Parmesan (grated) (nach Bedarf)

Instructions

1. Roast breast bacon and onions in a large pot until golden yellow.
2. Pour in sufficient broth or water.
3. Cut carrots, parsley roots, celery, cabbage head, and leek into fine strips, add to the pot, and simmer over mild heat for 30 minutes.
4. Add rice, tomatoes, garlic, salt, thyme, and saffron and let simmer for another 30 minutes.
5. Fold in sugar snap peas and asparagus tips and heat briefly.
6. Cut white bread slices into diamond shapes and fry golden brown in butter.
7. Ladle soup into bowls and serve croûtons and grated Parmesan separately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.