Elena minestrone

Ingredients

2 cups cooked white beans

½ cup Stefano olive oil

2 cloves garlic, minced

1 onion, minced

2 celery stalks, diced

1 carrot, diced

2 cups butternut squash, diced

1 tbsp. fresh rosemary, chopped

1 cup pancetta or bacon, diced

1 jar Stefano's tomato basil sauce

½ head kale, coarsely chopped

3 leeks, sliced into rings

3 zucchinis, diced

Fresh basil, chopped

½ cup Italian parsley, chopped

Salt and pepper

Soak beans in water for 12 hours.

Cook the beans in salted water for about 1 hour and drain.

Puree half of the mixture.

Heat the oil in a 24cm Granit pot,

Sauté garlic, onion, celery, carrot, squash, rosemary and bacon.

Add tomato sauce, cabbage, leeks, zucchini, squash, basil, parsley and beans (whole and mashed).

Stir in 9 cups water.

Season with salt and pepper.

Cook for 1 ½ hours or until reduced.

Place a slice of toasted bread in a shallow dish, pour over the minestrone and drizzle with olive oil and grated parmesan cheese.