Rustic Minestrone

Name: Rustic Minestrone
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 onion; 2 cups white beans (about 300 grams; or use Paimpol beans); 3 sprigs thyme; 2 bay leaves; 2 vegetable bouillon cubes; 3 tablespoons tomato paste; 2 carrots; 2 celery stalks; 1 zucchini; 1 garlic clove; 1/2 cup short-grain rice, small pasta, or vermicelli (about 100 grams; your choice); 3 tablespoons olive oil; Salt (if your diet allows)

Alicia Cau @Plaisirdupalais

I was inspired by a cookbook from Hachette Cuisine. I made this for a family meal.

Alicia Cau @Plaisirdupalais

I was inspired by a cookbook from Hachette Cuisine. I made this for a family meal.

Saved

Ingredients

About 1 hour.

Serves 4 servings

1onion
2 cupswhite beans (about 300 grams; or use Paimpol beans)
3 sprigsthyme
2bay leaves
2vegetable bouillon cubes
3 tablespoonstomato paste
2carrots
2celery stalks
1zucchini
1garlic clove
1/2 cupshort-grain rice, small pasta, or vermicelli (about 100 grams; your choice)
3 tablespoonsolive oil
Salt (if your diet allows)

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Steps

About 1 hour.

1

Peel and chop the onion. Sauté it in a large pot with the olive oil. Add the beans and stir.
2

Add the thyme, bay leaves, and vegetable bouillon cubes. Cover the beans with three times their volume of water. Add the tomato paste, stir, and cook over medium heat for 40 minutes.
3

Meanwhile, peel the carrots and cut them into small cubes. Wash the celery stalks and slice them into thin half-moons. Wash the zucchini and cut it into small cubes as well. Set aside.
4

Peel the garlic clove and press it into the pot. Add the rice and vegetables, then adjust the salt to taste. Add enough water to cover the rice and vegetables. Cook for another 20 minutes before serving.