Minestrone

with Parmesan crisps

Serves 6-8 :

1	carrot (100g)
1	onion
1	celery stick
1 ½	tbsp olive oil
150	g small smoked lardons or bacon
1	garlic clove
1.25	L water
2	chicken stock cubes
	salt, pepper
1	potato (100g)
1	courgette (150g)
150	g green beans
200	g white beans, cooked or precooked
2	tomatoes (200g), diced
150	g small shell-shaped pasta
3	tbsp flat-leaf parsley, washed
	and finely sliced
3	tbsp basil, washed and finely sliced

PARMESAN CRISPS:
100	g Parmesan, grated

1	Dice the carrot, onion and celery; place in the metal bowl with the olive oil and run the EXPERT programme, 3 minutes/speed 2A/120 °C.
2	Add the lardons or bacon, garlic, water, stock cubes, salt and pepper. Run the EXPERT programme, 8 minutes/speed 3/110 °C.
3	Peel and cut the potato and courgette into 2cm cubes. Cut the green beans into small pieces. Add the potatoes, courgette and green beans to the bowl. Run the EXPERT programme, 20 minutes/speed 1A/110 °C.
4	Rinse the tinned white beans under running water. At the end of the programme, add the beans, tomatoes, pasta, basil and parsley. Restart the EXPERT programme, 10 minutes/speed 1A/110 °C (adjust the cooking time depending on the type of pasta used).
5	Season to taste, serve immediately with 1 tsp of pesto (p. 232) per serving and Parmesan crisps.
Parmesan crisps
1	Preheat the oven to 180°C (170°C fan, gas mark 4). Spread a thin layer of Parmesan on a sheet of baking paper. Bake for 5 to 7 minutes; watch carefully, as the Parmesan should only be lightly coloured.
2	Remove from the oven; cool before removing the crisps from the paper.

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ALL COMMENTS

jenayit

delicious

yamadaminami

Delicious!

FamilyCooking

I made this one vegetarian, and it turned out very nicely. Great served with the Farmhouse Loaf.

Halfab

Lovely soup. Next time I'd try with little less liquid though.

Kate

Great soup. I didn't add the pesto or Parmesan crisps. Still delicious