Provencial Minestrone

 Provencial Minestrone 

Preparation time: 40 minutes

Cooking time: 2h 

Servings: for 6 people 

Ingredients: 

• 5 small courgettes
• 5 carrots 
• 5 turnips 
• 1 small celery
• 2 leeks
• 2 large onions 
• 2 large firm tomatoes 
• 100 g of fresh white beans 
• 200g of green beans 
• 100g of fresh red beans
• 1 bunch garnished (thyme, bay leaf, parsley)
• salt 

pepper for the sauce (Pesto) 

• 1 bunch of basil 
• 4 tablespoons of extra virgin olive oil
• 3 cloves of garlic

Preparations:

1. Peel, wash and cut into pieces all the vegetables. 
2. Put them in a large pot with the garnished bunch, cover with water. Salted. 
3. Bring to a boil. Cook over high heat for 2 hours. 
4. The chopped tomatoes should be placed in the pan 10minutes before the end of cooking. 
5. While the minestrone is cooking, prepare the sauce. In a mortar, pound the garlic then add the basil and olive oil. Salt and pepper. 
6. The pesto is served in a separate gravy boat and poured by each individual diner on the tepid minestrone.