Lombard minestrone
easy
45 mins
45 mins
Ingredients
- 150 g Potatoes
- 200 g Carrots
- 150 g Celery
- 1 Stalk leek (leek)
- 200 g Courgette
- 100 g Spinach
- 1 can(s) (850 ml, 800 g) peeled tomatoes
- 75 g streaky smoked bacon
- 1 1/2 l Vegetable broth (instant)
- 100 g frozen peas
- 75 g small soup noodles (e.g. Anellini)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 Garlic cloves
- 1 collar Parsley and basil
- 7-10 Tbsp grated rind of 1 untreated lemon
- 75 g Parmesan cheese
Directions
- 1
Peel, wash and dice the potatoes. Clean and wash carrots, celery, leek, zucchini and spinach. Cut carrots and celery into slices, zucchini into sticks. Drain the tomatoes and collect the juice. Chop the tomatoes.
- 2
Dice bacon and drain in a big pot without fat. Add potatoes and carrots and fry. Add stock and cook for about 10 minutes. Add remaining vegetables, canned tomatoes with juice and noodles and cook for another 10 minutes. Season soup with salt and pepper. Peel garlic. Wash herbs and dab dry. Coarsely chop garlic and herbs in the universal chopper. Add lemon zest.
- 3
Peel garlic. Wash herbs and dab dry. Coarsely chop garlic and herbs in the universal chopper. Add lemon zest. Grate parmesan. Add the herb mixture and parmesan to the minestrone
- 4
Terrine: pillivuyt
Nutrition Facts
380 kcal
32 g
19 g
19 g
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