Minestrone

Name: Minestrone
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (425 ml; extraction weight 255 g) white beans; 300 g Savoy cabbage; 300 g Carrots; 300 g Celery; 3 Onions; 4 TABLESPOONS Olive oil; 1 1/2 l clear broth (instant); 100 g short soup noodles (e.g. small macaroni); 200 g Courgette; 200 g Tomatoes; 40 g Parmesan cheese; 1 package (150 g) frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (425 ml; extraction weight 255 g) white beans
300 g Savoy cabbage
300 g Carrots
300 g Celery
3 Onions
4 TABLESPOONS Olive oil
1 1/2 l clear broth (instant)
100 g short soup noodles (e.g. small macaroni)
200 g Courgette
200 g Tomatoes
40 g Parmesan cheese
1 package (150 g) frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Basil

Directions

1
Wash and drain the beans. Clean and wash the savoy cabbage and cut into short strips. Clean, wash and slice carrots and celery. Peel and chop onions and fry them in hot olive oil. Add the carrots, celery and savoy cabbage, pour on the stock and bring to the boil. Add pasta and simmer for 15 minutes. In the meantime clean and wash the zucchini, cut them in half lengthwise and cut them into slices. Clean, wash and blanch the tomatoes and peel the skin. Cut tomatoes into quarters, remove seeds and dice. Grate parmesan. Add remaining vegetables to the soup, simmer for another 5 minutes and season with salt and pepper. Garnish soup with parmesan and basil. Italian white bread tastes good with it
2
Plate: Valkyrie
3
Jug: Palatine ceramics