Minestrone

Name: Minestrone
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Potatoes; 300 g Carrots; 500 g Celery; 1 collar Spring onions; 1 Garlic clove; 1 TABLESPOON Oil; 1 1/2 l Vegetable broth (instant); 400 g Tomatoes; 150 g frozen peas; 1/2 bunch Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g sliced parmesan cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Potatoes
300 g Carrots
500 g Celery
1 collar Spring onions
1 Garlic clove
1 TABLESPOON Oil
1 1/2 l Vegetable broth (instant)
400 g Tomatoes
150 g frozen peas
1/2 bunch Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g sliced parmesan cheese

Directions

1
Peel and wash the potatoes and carrots. Dice the potatoes and cut the carrots into slices. Celery clean, wash and cut into small pieces. Leek onions clean, wash and cut into rings.
2
Peel and finely chop the garlic. Heat the oil in a pot and fry the garlic, spring onions, potatoes, carrots and celery. Deglaze with broth. Bring to the boil, cover and cook for about 15 minutes.
3
In the meantime, carve tomatoes crosswise, add boiling water and remove the skin. Cut the tomatoes into pieces. Add to the soup together with the peas 5 minutes before the end of the cooking time.
4
Wash and finely chop the basil. Season soup with salt and pepper. Serve sprinkled with basil and some parmesan. Add the rest of the cheese extra.