Ticino minestrone

50 g sun-dried tomatoes in oil

1 tbsp oil, tomatoes in fine strips

200 g streaky bacon

in strips

2 onions

finely chopped

1 clove of garlic

finely chopped

250 g potato

in approximately 1 cm cubes

150 g carrots

in small cubes

150 g leek

in fine strips

120 g celery

in small cubes

3 tbsp tomato purée

1½ litre vegetable stock

2 sprigs of rosemary

3 sprigs of thyme

3 sprigs of oregano

2 bay leaves

100 g Savoy cabbage

in fine strips

80 g small pasta

(e.g. Tubetti Rigate)

240 g canned beans

rinsed, drained

a little salt

a little pepper

30 g Parmesan cheese

shaved

a little olive oil

2 sprigs of flat-leaf parsley

coarsely chopped

1 sprig of oregano

leaves only

Heat the oil from the sun-dried tomatoes in a large pan over medium to high heat (level 7–8). Add bacon, onions and garlic, and sauté for approximately 5 minutes. Add the sun-dried tomatoes, potatoes and vegetables, and continue to sauté for approximately 5 minutes, stirring occasionally. Add the tomato purée and cook briefly. Pour in the stock, add the herbs and bay leaves, cover and bring to the boil over high heat (level 9). Reduce the heat to low to medium (level 3–4) and simmer for approximately 30 minutes. Add the Savoy cabbage and pasta, and simmer for another 10 minutes. Add beans and simmer for another 3 minutes. Season minestrone with salt and pepper. Plate the minestrone. Scatter over the Parmesan shavings, drizzle with a little olive oil, and sprinkle with herbs.