Minestrone (vegetable soup)
easy
50 mins
50 mins
Ingredients
- 250 g Potatoes
- 250 g Carrots
- 250 g green beans
- 250 g Leeks (leek)
- 250 g Courgette
- 1 can(s) (850 ml) peeled tomatoes
- 1 can(s) white broad beans (425 ; extract weight: 255 g)
- 1 Vegetable Onion
- 2 Garlic cloves
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 l Chicken broth
- 1/8 l dry white wine
- 75 g Parmesan cheese
Directions
- 1
Peel and wash the potatoes. Wash and clean the remaining vegetables. Cut potatoes and carrots into sticks. Halve green beans and cut leek into rings. Chop zucchini roughly.
- 2
Drain the tomatoes and broad beans. Coarsely chop the tomatoes. Peel and finely chop the vegetable onion and garlic cloves. Heat olive oil in a large pot. Sauté onion and garlic in it.
- 3
Season lightly with salt and pepper. Add chicken stock and bring to the boil. Cook green beans, potatoes and carrots for about 10 minutes in the broth. Add leek and zucchini. Cook everything together for another 10 minutes.
- 4
Finally, heat the tomato pieces and white beans in the soup. Pour in the wine. Season again with salt and pepper. Grate the parmesan finely and sprinkle it on the soup before serving.
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