Minestrone with Spaghetti

For the minestrone with spaghetti, chop the vegetables into thin slices, finely chop the garlic, dice the tomatoes. Heat the olive oil in a saucepan. Sauté the bacon rind in it, after 2 minutes add the garlic and the vegetables (except tomatoes). Sauté everything over medium heat for 5 minutes.

Pour in the beef broth little by little, add the tomatoes, tie the herbs into a bunch and add them to the soup together with some lemon zest. Boil everything together until the vegetables are soft but still firm to the bite.

Now add the spaghetti to the soup and continue to simmer until the spaghetti is al dente and the vegetables are soft. Remove the herb bouquet, chop and add the parsley and season to taste with pepper and salt.

Arrange the minestrone with spaghetti in deep plates and serve each with a dab of pesto.

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