- large bulbs - 2 pieces
- medium carrots - 3 pieces
- stalk cough cherry - 2 pieces
- zucchini - 1 piece
- string bean - 100 Grams
- of butter - 40 Grams
- bacon - 40 Grams
- can of canned green beans - 1 piece
- white dry wine - 100 milliliters
- of tomatoes - 200 Grams
- potatoes - 200 Grams
- short pasta - 150 Grams
- olive oil - 2 items. spoons
- salt and grated Parmesan - 1 piece (to taste)
- bunch of basil - 2 pieces (for pesto sauce)
- garlic - 1 tooth (for pesto sauce)
- pine nuts - 3 Art. spoons (for pesto sauce)
- grated Parmesan - 3 st. spoons (for pesto sauce)
- olive oil - 50 grams (for pesto sauce)
- salt - 1 piece (to taste, for pesto sauce)
Onion, carrot and celery peel, and cut very finely. Zucchini cleaned from the skin, cut off the tips, cut into small cubes. Beans are washed, cut off the tips and cut into pieces 1-1.5 cm. Cut the bacon into thin strips. In a frying pan heat the butter, fry the sliced bacon until golden brown. Cover the onions and fry for 4 minutes, stirring constantly, until golden brown. Then add the carrots and celery, stir and continue to fry. After 5 minutes, add the zucchini and beans, stir and cook for 4 more minutes. Tomatoes scalded with steep boiling water, and peeled off them, cut into 4 parts and a teaspoon to remove the seeds. Finely chop the tomato's flesh. Pour into a frying pan with bacon and vegetables. Add wine. Stir well, boil and simmer without lid on low heat for 20 minutes. Wash potatoes, peel and cut into cubes. Pour 2 liters of water into a saucepan. Put on a plate, add salt and boil. To fall asleep in boiling water potatoes and short pasta, cook until half-ready, somewhere 5-6 minutes. Transfer the vegetable mixture from the frying pan into a pan with potatoes and pasta. Add salt to taste. Stir and leave on low heat. Canned beans can be thrown on a sieve and covered in a minestrone. Cook for 10 minutes. 3a a couple of minutes. before the end of cooking the soup, pour a thin trickle of olive oil. Stir. Close the lid and remove from heat. blender and bring to a homogeneous mass. Then pour olive oil, add cheese and whisk the sauce for half a minute. Put pesto in the sauceboat. If you need a little salt. Serve with hot soup.
Servings: 4