Minestrone soup with pesto and focaccia

Start by adding the dough to the focaccia, see separate recipe at the bottom of the article.

Minestrone soup – this is what you need:

  • 1 onion
  • About. 4 tablespoons olive oil
  • 2 slices of bacon (omitted for meat-free)
  • 2 cloves garlic
  • 4 tbsp tomato puree
  • About. 100 g barley groats, rice (long-cooked rice) or pasta in small pieces
  • 1 box canned crushed tomatoes
  • About. 8 dl broth / vegetable broth / broth
  • ½ squash
  • 1-2 carrots
  • 2 stalks celery
  • 2-3 coarse sausages with good taste (can be omitted for meat-free)
  • About. 2 teaspoons Provence spice mixture
  • Salt, coarsely ground pepper, a little sugar
  • Finely chopped parsley
  • Freshly grated parmesan for those who like it

This is what you do:

Finely chop the onion and sauté in oil until the onion is shiny. Add finely chopped garlic and tomato puree and cook for 2-3 minutes. Add canned tomatoes and kraft / broth. Bring to the boil and simmer for approx. 10 minutes before adding whole grain rice or barley groats. (NB barley groats are rinsed in cold water before being added to the soup). If you want to use small pasta / macaroni instead of rice or barley, add pasta to the soup for the last 10-15 minutes. Bring to the boil and simmer while the vegetables are being cleaned and cut up.

Clean and cut the vegetables into thin strips or small pieces. Add to the pan along with the spices and cook until the rice, barley or pasta is tender, 20-30 minutes. Season with salt, pepper and possibly a little sugar.

Serve the soup with a good sprinkle of grated parmesan or other finely grated tasty white cheese.

Pesto – this is what you need:

  • 2 tablespoons roasted pine nuts
  • Leaves of 1 pot of basil
  • 1-2 cloves garlic
  • 1 ½ -2 dl olive oil
  • About. 50 g grated parmesan or other solid tasty finely grated white cheese

This is what you do:

Shake / fry pine nuts in a frying pan until golden without turning brown. Put the basil leaves, pine nuts and garlic in a blender and whisk to a coarse mixture. Dilute with oil in a thin stream. Finally add grated cheese. Season with salt.

Tips: Pesto can be stored in the refrigerator in a tight glass for 3-4 days. You can buy pesto by the glass in the store. But the best you make yourself.

Focaccia – what you need:

Small frying pan approx. 25×20 cm.

  • 1 pk (50 g) yeast
  • 4 dl lukewarm water
  • 7 dl wheat flour
  • 1 tsp salt
  • 1-2 tablespoons honey
  • 1 dl good olive oil
  • Flax salt, possibly rosemary

This is what you do:

Dissolve the yeast in lukewarm water. Add flour, salt, honey and 2 tablespoons olive oil. Knead well. The dough should be slightly sticky. Add 1-2 tablespoons of olive oil towards the end so that it spreads around the dough. Cover the bowl with plastic wrap and set to rise approx. 30 minutes, for double size. Distribute the dough in a long pan lined with baking paper. Fold the dough until it covers the mold. Cover and let rise approx. 45 minutes. Make small holes in the dough with your fingers and spread over a little olive oil and sprinkle with a little flaxseed salt. Bake on the bottom rack in a hot oven at 225 degrees for approx. 30 minutes. Sprinkle with rosemary with 6-7 minutes of cooking time left. Cool on a rack.

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