Minestrone

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, clean and slice the carrots. Clean, wash, drain and slice the celery. Wash, drain and roughly dice the tomatoes. Leek onions clean, wash and cut into rings.

2. 2

   Peel and finely chop the garlic. Wash the thyme, shake dry and pluck the leaves.

3. 3

   Bring the stock to the boil. Heat olive oil in a large pot. Fry carrots, celery, spring onions and garlic in it. Add tomato paste, braise briefly and add tomatoes and thyme. Season with salt and pepper.

4. 4

   Add hot stock and 500 ml water, bring to the boil, cover and simmer over medium heat for about 10 minutes.

5. 5

   Cook pasta according to package instructions, drain and drain. Put beans in a sieve, rinse briefly under cold water and drain. Wash basil, shake dry, pluck leaves and cut into strips.

6. 6

   Add beans, noodles and basil to the vegetable soup, bring to the boil briefly and season with salt and pepper. Garnish minestrone with some pesto, add the remaining pesto.

Nutrition Facts

KCAL
360 kcal

CARBS
42 g

FATS
15 g

PROTEINS
12 g