Soak the beans overnight. The next day, strain and wash them before bringing them to the boil covered with fresh water. Bay leaves improve the taste and, like bicarbonate of soda, reduce the flatulent effect of pulses. Cook the beans on a low heat for 1-2 hours (depending on the type) with the lid on until tender. Add some hot water if necessary. Remove the beans from the heat and let them rest in the cooking water for 20 minutes. Strain and put aside.
Clean the leek, onion, celery and carrots, chop them finely and place them in a large pot. Heat with olive oil and sauté the vegetables until the onion and leek are soft. This is called a soffritto. Pour hot water or stock into the soffritto. Use a knife to remove any dirt from the Parmesan rind. The cheese rind also goes into the pot. Reduce the temperature and simmer for 10 minutes.
Meanwhile, cut the rest of the cleaned vegetables into small cubes and then add them to the minestrone. Now let everything simmer for 20-30 minutes until the vegetables are soft but still firm to the bite. Remove the Parmesan rind, add the beans (if desired, partially crushed) and finally season with salt and pepper. Serve the hot vegetable soup with plenty of grated Parmesan, a tablespoon of olive oil and freshly chopped parsley.
Notizen
If you like, you can refine your vegetable soup with regional ingredients.