Ingredients
- 3 new carrots
- 3 spring onions
- 3 cloves of garlic
- 200 g green beans
-
olive oil
- 200 g snow peas
- 1.2 l of vegetable stock
- 150 g buckwheat
- 1 bunch of basil
- 150 g shelled peas
-
the zest and juice of 2 organic limes
- 100g pancetta
- 2 slices of stale bread
Preparation
-
Peel the carrots, cut them into strips. Cut the onions into slices. Peel and chop 2 cloves of garlic. Hull the beans and cut them into 3.
-
In a saucepan, brown the chopped garlic and onions in 2 tbsp. tablespoon of oil for 3min. Then add the carrots, green beans and snow peas. After 3 minutes, add the broth, add the rinsed buckwheat, half of the basil, the juice and zest of the lemons. Salt, pepper. Leave to simmer for 5 minutes over low heat. Add the peas and continue cooking for 15 minutes.
-
Meanwhile, grill the pancetta in a pan.
-
Rub the bread slices with the remaining garlic. Cut into mouillettes and brown them in the pan in 1 tbsp. oil soup.
-
When serving the minestrone, add the remaining basil, pancetta slices and mouillettes.
