Ticino Style Minestrone

A bean recipe for every taste:

Clean, rinse, drain and chop vegetables. Remove the skin from the potatoes, rinse and cut into cubes. Remove the skin from the onion and finely dice. Cut bacon into cubes as well.

Heat light butter or possibly oil in a saucepan, fry the bacon in it and later add the onions. Cook the onions until golden and then add the vegetables. Pour in beef broth. Fold in the paradeis pulp. Cook on medium heat for about half an hour.

In the meantime, rinse the long-grain rice in a sieve, drain and add to the soup with the potato pieces. Season to taste with rosemary, sage, salt and freshly ground pepper.

Make another 20 min, then pour soup into a tureen and sprinkle with chopped parsley.

Serve: Parmesan cheese and brown bread

Drink: Italian country wine is the best choice

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