Preparation
Soak the black beans in a bowl of cold water for 4 hours. Drain them, put them in a pan covered with water and simmer for 30 minutes, then drain again.
Prepare the stock with the cubes and water.
Quickly immerse the tomatoes in a pan of boiling water and then plunge them into a bowl of cold water to stop the cooking process. Peel and seed them.
Peel the garlic and crush it. Chop the courgettes and onions and fry them over a medium heat for 5 minutes. Add the black beans, garlic, basil and bouquet garni and moisten with the stock.
Add salt and pepper to taste and cook over low heat for 40 minutes, stirring regularly.
About 10 minutes before the end of cooking time, add the wagon wheel pasta. Serve your Minestrone in individual bowls, accompanied by grated parmesan and Sigdal rye and spelt bran crisps.
With Sigdal, dare healthy excess!
