Simple Minestrone with Potatoes

Ingredients

• 150 g white beans
• 1 bay leaf
• 400 g starchy potatoes
• 2 stalks celery
• 1 Garlic clove
• 1 leek
• 200 g cabbage
• 2 tbsp olive oil
• 0.5 tsp ground turmeric
• 150 ml dry white wine
• 800 ml vegetable broth
• 1 sprig rosemary
• 3 stems thyme
• 150 g short pasta
• Salt
• black pepper (freshly ground)
• freshly grated Parmesan (for garnish)

Instructions

1. 1.

   Soak the beans overnight covered with water.

2. 2.

   Drain them and then cover again with water, add the bay leaf, bring to a boil and simmer for about 45 minutes until tender.

3. 3.

   Peel or wash and clean the potatoes, celery, and garlic. Dice the potatoes, slice the celery into rounds, and finely chop the garlic. Wash, trim, and cut the leek into rings. Wash, trim, and shred the cabbage.

4. 4.

   Sauté the garlic in hot oil with turmeric briefly. Add the celery, leek, and cabbage, sauté for a moment, then deglaze with wine. Pour in the broth and add the herbs and potatoes to the pot. Let it simmer gently for about 30 minutes.

5. 5.

   Cook the pasta in salted water until al dente. Drain the beans and remove the bay leaf. Combine the drained pasta with the Minestrone, discard the herbs, and season with salt and pepper. Add more broth if needed.

6. 6.

   Serve on a plate, sprinkle with Parmesan, and enjoy.