Saffron minestrone

Recipe for 12 portions

40g extra virgin olive oil
2 cloves of minced garlic
8g of salt
1 bay leaf
100g spring onion

100g celeriac
300g potatoes
100g fennel
100g green beans
200g cauliflower
60g tomato sauce
1,5-2l vegetable broth
100g courgettes
200g broccoli, tufts
100g fresh cleaned peas
80g spinach
1/4 lemon juice (optional)
4 cherry tomatoes (optional)

Wash, clean and cut all the vegetables into small cubes of similar size. Weigh the already cleaned vegetables.
In a saucepan or in a pot, heat 30g of oil and add the bay leaf, garlic, celeriac, spring onion and salt. Fry over medium heat 3-4 minutes, stirring gently. Add the potatoes, fennel, cauliflower and green beans and brown 3 more minutes.
Add the tomato puree and cook over a moderate flame for another 4 minutes. Pour the vegetable stock and simmer for 20 minutes over medium heat.
Add the courgettes and the tufts of broccoli. Stir and cook another 5 minutes, then add the peas.
With the flame off, add the spinach, a cube of LINGOTTO DI ZAFFERANO® weighing 5g, the remaining 10g of oil and mix gently to stir. Taste and salt if necessary.
Remove the bay leaf and serve with a few drops of lemon juice and fresh cherry tomatoes.

Remember that minestrone is better if left to rest and enjoyed the following day because the flavors are more intense and harmonious. Add lemon and cherry tomatoes only when serving.