Minestrone
easy
60 mins
60 mins
Ingredients
- 2 small onions
- 2 medium-sized carrots
- 1 small zucchini
- 1/2 (approx. 250 g) little head
- 7-10 Tbsp Cauliflower
- 150 g green French beans
- 3 small tomatoes
- 1/2 (approx. 250 g) small celery tuber
- 3 TABLESPOONS Olive oil
- 2 Garlic cloves
- 1 TABLESPOON Tomato paste
- 1/8 l dry white wine
- 1 l Meat broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch flat leaf parsley
- 4 TABLESPOONS Parmesan cheese
Directions
- 1
Onions peel and chop finely. Clean and wash carrots, zucchini, cauliflower, beans and celery and cut into small cubes. Break the beans into pieces. Divide cauliflower into small florets. Cut tomatoes crosswise.
- 2
Scald with boiling water, rinse with cold water and peel the skin. Dice tomatoes. Heat the oil in a pot and sauté the onions in it. Add the vegetables and also fry. Peel garlic, press it through a garlic press or chop it finely. Add to the vegetables with the tomato paste. Deglaze the vegetables with white wine and boil down a little. Add meat stock and cook covered for another 15-20 minutes at medium heat. Season with salt and pepper. Wash parsley, dab dry and chop coarsely.
- 3
Deglaze the vegetables with white wine and boil down a little. Add meat stock and cook covered for another 15-20 minutes at medium heat. Season with salt and pepper. Wash parsley, dab dry and chop coarsely. Coarsely grate parmesan. Sprinkle minestrone with parsley and parmesan before serving. Italian white bread tastes good with it
- 4
Plate: Valkyrie
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