19
Instructions for Use & Recipe Booklet
Soups
Minestrone
Ingredients for 4 people:
250 g borlotti beans (dried)
1 small head savoy cabbage
3 potatoes
3 carrots
2 leeks
2 cloves of garlic
1 sprig celery leaves
1 bunch of parsley
3 sage leaves
Butter for frying
50 g diced bacon
2 l vegetable stock
Salt
Freshly ground pepper
100 g Parmesan
Preparation:
Cover the beans with cold water and allow to soak overnight. Drain the water,
place the beans in a large pan, cover again with cold water, add salt and
bring to the boil. Let the beans cook for 90 minutes until soft, then drain and
allow any excess water to drip off. Clean and wash the savoy cabbage, cut in
half, remove the stalk, set the Nicer Slicer to setting 2* and cut the cabbage
into fi ne strips. Peel the potatoes and carrots and cut in half lengthways.
Clean and wash the leeks, then cut into pieces 12-13 cm in length. Cut the
potatoes, carrots and leeks into dice with blade H. Peel the garlic, remove
the hard roots, cut in half lengthways and dice fi nely with blade C. Wash
and dry the celery leaves, parsley and sage leaves, then chop coarsely.
Bring the stock to the boil. Heat the butter in a pan and sweat the diced
bacon. Add the vegetables (except the potatoes), garlic and herbs and fry
briefl y. Then add the hot stock, season with salt and pepper and bring to
the boil. Add the diced potatoes and simmer the soup over a low heat for
30 minutes. Then add the beans and allow the minestrone to fi nish cooking
for another 15 minutes, then season with more salt and pepper to taste.
Finely slice the Parmesan with the Nicer Slicer on setting 1* and scatter
over the fi nished minestrone.
Tip: For larger quantities, we recommend using the automatic opening
mechanism of the cutter lid. You can set this to level 2 or 3 to save effort
when cutting.
* can be altered to suit your preferences
