Cooking school: Minestrone with fish
easy
45 mins
45 mins
Ingredients
- 200 g Carrots
- 1 Courgette
- 3 stalks of celery
- 200 g Potatoes
- 1 Onion
- 2 Tomatoes
- 200 g Croissant noodles
- 7-10 Tbsp Salt
- 1-2 TABLESPOONS Oil
- 1 can(s) (425 ml) large white beans
- 200 g Salmon fillet
- 200 g Redfish fillet
- 7-10 Tbsp Pepper
- 1 1/4 l Vegetable broth
- 6 Stem(s) Parsley
- 40 g Parmesan cheese
- 1-2 TABLESPOONS Lemon juice
Directions
- 1
Peel or clean the vegetables and potatoes, wash and cut into small cubes. Peel and finely dice the onion. Wash, clean and roughly dice the tomatoes. Prepare pasta in boiling salted water according to package instructions, drain and drain.
- 2
In the meantime, heat the oil and sauté the onions, potatoes and vegetables for about 3 minutes, turning them over. Pour beans into a sieve and rinse with water. Wash the fish, dab dry, dice coarsely and season with salt and pepper.
- 3
Pour in broth, bring to the boil. Add beans to the soup, bring to the boil and simmer for about 10 minutes. Add fish and tomatoes, reduce heat and cook in the hot, no longer boiling soup for about 5 minutes.
- 4
Add noodles to the soup. Wash parsley, shake dry, pluck leaves from the stalks and chop. Except for something to sprinkle, add to the soup. Slice the cheese. Season soup with lemon, salt and pepper.
- 5
Arrange in plates and sprinkle with parsley and cheese.
Nutrition Facts
520 kcal
58 g
16 g
34 g
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