Winterminestrone with crostini

Name: winterminestrone with crostini
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: olive oil; 2 leeks in pieces; 1 bush celery finely chopped; 2 Red onions finely shredded; 3 toes garlic 2 finely chopped and 1 halved; 2 bay leaves; 2 looks tomato pieces; 1 look cannellini beans; 1 liter vegetable stock from tablet; 200 g dried pasta optionally; 1 little green coal outer leaves and core removed and finely cut; 1 ciabatta in slices of 1 cm; extra virgin olive oil; 2 Red peppers; 20 g Parmesan cheese (fresh), grated

A tasty recipe. The main course contains the following ingredients: olive oil, leeks (in pieces), celery (chopped), red onions (finely chopped), garlic (2 chopped and 1 halved), bay leaves, tomato pieces, cannellini beans, vegetable stock (of tablet), dried pasta ( optional), green cabbage (outer leaves and core removed and chopped), ciabatta (in 1 cm slices), extra virgin olive oil, red peppers, Parmesan cheese ((fresh) and grated).

Ingredients

Directions

Heat a large, deep pan over medium heat. Pour a dash of olive oil into the pan and add the leeks, celery, onion, finely chopped garlic and bay leaves. Put the lid on and bake for 10 minutes, or until the vegetables are soft. Scoop occasionally. Add the tomatoes and beans, bring to the boil, then turn down the heat and cook for 5 minutes without lid. Pour in the stock and bring to the boil again.
Put the pasta in a sandwich bag and use a rolling pin to cut into small pieces. Put the pieces in the pan together with the cabbage, put the lid on the pan and cook for another 15 minutes, or until the pasta is cooked.
Heat a grill pan over a high heat until the pan is piping hot. Roast the slices of ciabatta in the grill pan until they have nice stripes on both sides. Rub the slices with the cut sides of the halved garlic clove and add some extra virgin olive oil.
Cut the stalks of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife. Slice the peppers. Season the soup with salt and pepper and scoop the soup into bowls. Sprinkle with the chopped red pepper and serve with a warm crostini. Sprinkle with the Parmesan cheese.