Fast Times Summer Minestrone

Name: Fast Times Summer Minestrone
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Carrots; 3 Rod/s Celery; 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 1 TABLESPOON Vegetable broth (instant); 300 g Frozen beans; 2 can(s) (425 ml each) giant white beans; 1 Courgette; 1 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp salt, pepper; 6 Stem/s Basil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Carrots
3 Rod/s Celery
1 Onion
2 Garlic cloves
4 TABLESPOONS Olive oil
1 TABLESPOON Vegetable broth (instant)
300 g Frozen beans
2 can(s) (425 ml each) giant white beans
1 Courgette
1 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp salt, pepper
6 Stem/s Basil

Directions

1
Peel the carrots, clean the celery. Wash and chop both. Peel and chop onion and garlic. Fry everything in hot oil. 3⁄4 Add l water, stir in broth and frozen beans and bring to the boil. Cover and simmer for 5-8 minutes.
2
Rinse and drain the white beans. Clean and wash the zucchini, cut in half lengthwise and cut into slices. Add beans, zucchini and chunky tomatoes and continue cooking for about 5 minutes. Season to taste with salt and pepper. Wash basil, pluck leaves and sprinkle on the soup. Serve with grated parmesan and ciabatta.