Minestrone

Name: Minestrone
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 350 g Leeks (leek); 300 g Celery; 400 g Carrots; 500 g mainly waxy potatoes (e.g. Christa); 2 Salsiccia sausages (Italian fennel sausage); 1 TABLESPOON Olive oil; 2 TABLESPOONS Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Basil pesto (glass); 7-10 Tbsp Oregano

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
350 g Leeks (leek)
300 g Celery
400 g Carrots
500 g mainly waxy potatoes (e.g. Christa)
2 Salsiccia sausages (Italian fennel sausage)
1 TABLESPOON Olive oil
2 TABLESPOONS Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Basil pesto (glass)
7-10 Tbsp Oregano

Directions

1
Peel and chop the onion. Clean and wash the leek and cut into rings. Celery clean, wash and cut into slices. Clean, peel, wash and cut carrots into sticks.
2
Peel, wash and chop the potatoes. Cut sausage into thick slices. Heat the oil in a large pot and fry the sausage. Add vegetables, pour 1 1/4 litre of water and bring to the boil.
3
Stir in the stock and simmer for 12 to 15 minutes. Season to taste with salt and pepper. Serve with pesto and garnish with oregano.