Italian Minestrone Soup with Focaccia

Ingredients

• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 stalks of celery, sliced
• 1 zucchini, sliced
• 400 grams canned tomatoes
• 1 liter vegetable broth
• 200 grams canned cannellini beans, rinsed and drained
• 100 grams pasta
•  Handful of fresh basil, finely chopped
•  Salt and pepper to taste
•  For the Focaccia:
• 500 grams flour
• 2 teaspoons salt
• 1 packet dry yeast
• 2 tablespoons olive oil
• 300 ml warm water
•  Sea salt and fresh rosemary for topping

Instructions

1. 1 Heat the oil in a large pan and add the garlic and onion. Cook for about 5 minutes, or until the onion is soft.
2. 2 Add the carrots, celery, and zucchini and cook for another 5 minutes.
3. 3 Add the tomatoes, broth, beans, and pasta. Bring to a boil and simmer for 20 minutes, or until the pasta is cooked.
4. 4 Stir in the basil and season with salt and pepper. Keep warm while you make the Focaccia.
5. 5 For the Focaccia, combine the flour, salt, and yeast in a large bowl. Make a well in the center and add the oil and warm water. Mix to form a soft dough.
6. 6 Knead the dough on a lightly floured surface for about 10 minutes, or until smooth. Place the dough in a greased bowl, cover, and let rise for about an hour, or until doubled in size.
7. 7 Preheat the oven to 200°C. Knead the dough again and press it into a rectangular baking pan. Make indentations in the dough with your fingers and sprinkle with sea salt and rosemary.
8. 8 Bake the Focaccia for 20-25 minutes, or until golden brown. Let it cool slightly before cutting into pieces.
9. 9 Serve the soup in bowls, with a piece of Focaccia on the side. Buon appetito!