Minestrone with herbal gremolata

Name: Minestrone with herbal gremolata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion; 1 Garlic clove; 1 (approx. 500 g) small head pointed cabbage; 1 red pepper; 2 Branches of rosemary; 1 TABLESPOON Olive oil; 750 ml Vegetable broth; 4 discs Bacon (approx. 20 g each); 1 collar Basil; 1/2 bunch Parsley; 7-10 Tbsp grated zest of 1 organic lemon; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red onion
1 Garlic clove
1 (approx. 500 g) small head pointed cabbage
1 red pepper
2 Branches of rosemary
1 TABLESPOON Olive oil
750 ml Vegetable broth
4 discs Bacon (approx. 20 g each)
1 collar Basil
1/2 bunch Parsley
7-10 Tbsp grated zest of 1 organic lemon
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
baking paper

Directions

1
Peel and chop the onion and garlic. Clean, wash, quarter and cut the pointed cabbage into strips. Clean, wash and chop the bell peppers. Wash rosemary, shake dry, remove needles and chop finely.
2
Heat the oil in a pot and fry the prepared vegetables briefly. Deglaze with broth and simmer covered for about 10 minutes.
3
Cut the bacon into pieces. Distribute on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes until crispy.
4
For the Gremolata, wash the herbs and shake dry. Pluck off leaves and chop finely. Mix with lemon peel. Chop tomatoes coarsely and add to the soup with the juice. Bring everything to the boil again.
5
Season to taste with salt, pepper and sugar. Serve soup sprinkled with gremolata and ham chips.