Minestrone soup with risotto and sausage

Name: minestrone soup with risotto and sausage
Total time: 30 min
Yield: 4
Ingredients: 2 meat broth tablet; 4 tablespoon olive oil; 100 gram breakfast bacon; 1 onion; 3 stem celery; 1 winter carrot; 2 clove garlic; 1 tablespoon dried Italian herbs; 2 tablespoon tomato paste; 800 milliliters tomato cubes; 50 gram risotto rice; 2 sausage; 400 gram chickpea; 400 gram White beans; 1 zucchini; 1 bunch fresh basil; 50 gram Parmesan cheese

Ingredients

2 meat broth tablet
4 tablespoon olive oil
100 gram breakfast bacon
1 onion
3 stem celery
1 winter carrot
2 clove garlic
1 tablespoon dried Italian herbs
2 tablespoon tomato paste

800 milliliters tomato cubes
50 gram risotto rice
2 sausage
400 gram chickpea
400 gram White beans
1 zucchini
1 bunch fresh basil
50 gram Parmesan cheese

Directions

Dissolve the bouillon tablets in 700 milliliters of boiling water. Heat the oil and fry the bacon with the onion on a low setting for about 5 minutes until the onion is soft.
Add the celery, carrot, garlic and herbs and fry for a few minutes. Add the tomato puree and cook briefly.
Add the tomato cubes, stock and rice and bring to the boil. Let the soup covered for about 10 minutes simmer on a low setting.
Add the sausage, chickpeas and zucchini and simmer for about 10 minutes again until the vegetables are al dente.
Season the soup with salt and pepper and stir in the basil. Sprinkle before serving with the cheese. Tasty with bread.