Tuscan vegetable stock

Name: Tuscan vegetable stock
Total time: 20 min
Yield: 6
Ingredients: 4 slice pancetta; 1.5 liter broth; 100 gram haricots verts; 1 little zucchini; 4 little root; 150 gram green asparagus; 125 gram borlotti beans; 125 gram White beans; 3 tablespoon green pesto; 1 ciabatta Bread; 3 tablespoon olive oil; 100 gram Parmesan cheese

Ingredients

4 slice pancetta
1.5 liter broth
100 gram haricots verts
1 little zucchini
4 little root
150 gram green asparagus

125 gram borlotti beans
125 gram White beans
3 tablespoon green pesto
1 ciabatta Bread
3 tablespoon olive oil
100 gram Parmesan cheese

Directions

Roast the pancetta in a dry, hot frying pan until crispy.
Heat the broth with the haricots verts, zucchini, carrot and asparagus and cook gently for 7-8 minutes.
Scoop the beans and pesto and warm them.
Sprinkle the vegetable stock for serving with crumbled pancetta.
Give the ciabatta bread with olive oil and Parmesan cheese separately.