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Ticino minestrone
1 h 30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 11g
  • Carbohydrates about 40g
  • Protein about 18g
This is needed
This is needed for 6 people
Beans
  • 2 bay leaf
  • 150 g dried borlotti beans, soaked for approx. 12 hrs., drained
  • 1.5 litres water, boiling
Soup
  • 150 g smoked bacon
  • 1 onions, finely chopped
  • 2 garlic clove, thinly sliced
  • 8 sage leaves, finely chopped
  • 200 g savoy cabbage, cut into slices approx. 1 cm thick
  • 150 g carrots, cut into approx. 1 cm cubes
  • 100 g leek, cut into approx. 5 mm rings
  • 100 g celery, cut into approx. 1 cm pieces
  • 2 tbsp tomato puree
  • 1.75 litres vegetable bouillon
To assemble
  • 150 g mealy potatoes, cut into approx. 1 cm cubes
  • salt and pepper to taste
  • 200 g tomato, diced
  • 4 sprigs flat-leaf parsley, roughly chopped
  • 4 tbsp grated Parmesan
  • 150 g risotto rice or soup pasta
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And that's how it's done
And that's how it's done
Beans
Cook the beans in boiling water with the bay leaves for approx. 30 mins. until just soft, drain the water and set aside the beans.
Soup
Remove the bacon rind and set aside. Cut the bacon into sticks, fry briefly in a large pan. Reduce the heat, add the onion, garlic and sage, cook for approx. 5 mins. Add the savoy cabbage, carrots, leek, celery and tomato puree, cook for a further 5 mins. Add the bacon rind, pour in the stock, bring to the boil. Reduce the heat, simmer the soup for approx. 20 mins.
To assemble
Add the beans, potatoes, tomatoes and rice, simmer the minestrone for approx. 20 mins., season. Remove the bacon rind, plate up the minestrone, sprinkle the parmesan and parsley on top.