Classic Minestrone
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 150 g Carrots
- 250 g Courgette
- 1 can(s) (425 ml) giant white beans
- 175 g Cabanossi
- 150 g croissant noodles
- 7-10 Tbsp Salt
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON dried ital. Herbs
- 2 TEASPOONS Basil pesto (a.d. glass)
- 1 can(s) (850 ml) peeled tomatoes
- 250 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Rosemary and basil
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop finely. Clean, wash and chop the carrots and zucchini. Pour beans into a sieve, rinse with cold water and drain. Cut the cabanossi into slices. Cook the pasta in plenty of boiling salted water for about 8 minutes.
- 2
In the meantime, heat the oil in a large pot, add the cabanossi and fry briefly while turning. Remove from the pot and put aside. Add the onion to the frying fat and fry until transparent. Add garlic, carrots, zucchini and herbs and fry while turning. Add pesto and sauté briefly. Deglaze with tomatoes and stock, bring to the boil. Season with salt, pepper, paprika and sugar. Cover and simmer at low heat for about 10 minutes. Pour pasta into a sieve, quench and drain. Put Cabanossi on wooden skewers. Season soup again with salt, pepper, sugar and paprika.
- 3
Deglaze with tomatoes and stock, bring to the boil. Season with salt, pepper, paprika and sugar. Cover and simmer at low heat for about 10 minutes. Pour pasta into a sieve, quench and drain. Put Cabanossi on wooden skewers. Season soup again with salt, pepper, sugar and paprika. Add noodles and beans and warm up. Serve the soup with cabanossi skewers and garnish with rosemary and basil as desired
Nutrition Facts
540 kcal
46 g
28 g
21 g
More Delicious Recipes
