ITALIAN VEGETABLE SOUP

ITALIAN VEGETABLE SOUP
minestrone

3 1/2 oz. (100 g) dried borlotti beans
(cranberry beans)
3 1/2 oz. (100 g) dried cannellini beans
8 1/2 cups (2 l) water
1/3 cup (80 ml) excess-virgin olive oil
3 oz. (90 g) leek, white aspect basically
(concerning 1/2 medium), diced
3 oz. (70 g) celery
(around 3 minor stalks), diced
7 oz. (200 g) potatoes
(with regards to 1 1/2 medium), diced
5 oz. (150 g) zucchini
(relating to 1/2 medium), diced
3 oz. (80 g) carrots (pertaining to 2 very low),
peeled and diced
3 1/2 oz. (100 g) pumpkin, peeled
and diced
3 1/2 oz. (100 g) savoy cabbage, diced
3 1/2 oz. (100 g) green beans, diced
Salt to flavor
1 bunch contemporary parsley, chopped
Parmigiano Reggiano cheese, grated,
for garnish

Soak the dried beans independently inside of chilly water right away; drain.
Point the beans in just a pot of chilly, unsalted water and deliver to a
boil. Reduce the warmth to a simmer and cook right up until the beans are
approximately gentle, above 40 minutes; drain.
In the meantime, carry the 8 1/2 cups (2 l) of water to a boil inside of a
saucepan.
Inside of a major skillet, warmth 50 percent the olive oil earlier mentioned medium warmth and
sauté the veggies for 4 to 5 minutes. Incorporate the greens to
the boiling water and carry again to a boil; then low the warm
and simmer for 50 minutes.
Incorporate the cooked beans and move forward to simmer for 10 minutes
excess. Time with salt and sprinkle with the parsley.
Garnish with the Parmigiano, drizzle with the currently being olive oil,
and provide.