Cookbook Time: Magnificent Minestrone!

Hello everyone! Today, I will be making Minestrone, and because Cooking blogs that take ten paragraphs to get to the recipe annoy me, I’ll keep it quick and simple.

In case you do want to know where I got this from, here’s a completely useless paragraph, feel free to skip it:

The paper this recipe lies on was handmade (hopefully not by children) in the treacherous heights (3 feet off the floor) of a factory in Asia or South America. This book has probably traveled the world more than most human beings and the recipes which reside on the pages within are one of a kind (Not really). Reading this cookbook brought me through a dark period in my life (Absolute lie, I am neither habitually nocturnal, nor can I read without light, so a book really can’t bring anyone through a dark time, technically speaking). The recipes were passed down from my grandmothers, maternal, then paternal, nocturnal, great-grand-basil-plant. They survived wars, the cuban missile crisis (The book was published 2013, but the trees knew) and my housecats (May they rest in peace). It is with great honor, that I accept this book as a gift bestowed upon me by someone, who clearly didn’t know what the heck to gift a child (That’s probably the biggest lie in here). Thank you Albert Einstein

Yours truly: Inigo Montoya

On to the recipe
MINESTRONE
Serves 4

Ingredients:
1 tablespoon of olive oil
1 onion, peeled and roughly diced
3 cloves of garlic, peeled and finely diced
2 stalks of celery, diced
1 large zucchini, halved and cut into small pieces
150 grams or 5 ounces of sliced green beans
1.3 liters of vegetable broth
2 teaspoons of concentrated tomato paste
400g or 14 ounces of canned Cannelini beans (Other beans may work as well)
100 grams or 3.5 ounces of small pasta like Pipe Rigate
1 tablespoon of pesto
Salt and pepper
Parmesan
Secret tip, add some bacon bits while sautéing the onion

1. Heat the olive oil in large pot, then add the onion. Sauté for 5 minutes on low heat.
2. Add the garlic, celery and zucchini, sauté for an additional 10 minutes
3. Stir in the green beans, tomato paste and vegetable broth. Put a lid on the pot and leave for 5 minutes.
4. Wash the Cannelini beans and put them in the soup together with the Pasta, put the lid back on and cook for an additional 10 minutes.
5. Season with salt and pepper to taste, serve with Parmesan!
   
   Behold, your creation, the magnificent Minestrone!
   
   
   
   
   
   

Thank you for reading! Go try it out!