Filter by


with Parmesan crisps

Minestrone Cook Expert

Preparation : 30 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
Rating :
 0 rates
Download the recipe :
Programmes : accessories :

Serves 6-8 :
1 carrot (100g)
1 onion
1 celery stick
1 ½ tbsp olive oil
150 g small smoked lardons or bacon
1 garlic clove
1.25 L water
2 chicken stock cubes
salt, pepper
1 potato (100g)
1 courgette (150g)
150 g green beans
200 g white beans, cooked or precooked
2 tomatoes (200g), diced
150 g small shell-shaped pasta
3 tbsp flat-leaf parsley, washed
and finely sliced
3 tbsp basil, washed and finely sliced
100 g Parmesan, grated
1Dice the carrot, onion and celery; place in the metal bowl with the olive oil and
run the EXPERT programme, 3 minutes/speed 2A/120 °C.
2Add the lardons or bacon, garlic, water, stock cubes, salt and pepper. Run the
EXPERT programme, 8 minutes/speed 3/110 °C.
3Peel and cut the potato and courgette into 2cm cubes. Cut the green beans into
small pieces. Add the potatoes, courgette and green beans to the bowl. Run the
EXPERT programme, 20 minutes/speed 1A/110 °C.
4Rinse the tinned white beans under running water. At the end of the programme,
add the beans, tomatoes, pasta, basil and parsley. Restart the EXPERT programme,
10 minutes/speed 1A/110 °C
(adjust the cooking time depending on the type of
pasta used).
5Season to taste, serve immediately with 1 tsp of pesto (p. 232) per serving and
Parmesan crisps.
Parmesan crisps
1Preheat the oven to 180°C (170°C fan, gas mark 4). Spread a thin layer of Parmesan on a sheet of baking paper. Bake for 5 to 7 minutes; watch carefully, as the Parmesan should only be lightly coloured.
2Remove from the oven; cool before removing the crisps from the paper.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


Click here
Rate the recipe

Product used