Minestrone with polenta dumplings

Name: Minestrone with polenta dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 65 g Corn semolina (polenta); 2 TABLESPOONS grated parmesan; 1 Egg (Gr. M); 2-3 (250 g) Carrots; 2 Onions, 1/2 head cabbage; 1 (200 g) Courgette; 4 (approx. 300 g) Tomatoes; 1 can(s) (425 ml) white Italian beans; 2 TABLESPOONS Vegetable broth (instant); 2 cubes (10 g each) Spice composition "Basil"; 7-10 Tbsp ground caraway

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
65 g Corn semolina (polenta)
2 TABLESPOONS grated parmesan
1 Egg (Gr. M)
2-3 (250 g) Carrots
2 Onions, 1/2 head cabbage
1 (200 g) Courgette
4 (approx. 300 g) Tomatoes
1 can(s) (425 ml) white Italian beans
2 TABLESPOONS Vegetable broth (instant)
2 cubes (10 g each) Spice composition "Basil"
7-10 Tbsp ground caraway

Directions

1
Bring 1/8 l water, 1 tbsp fat and 1/4 tsp salt to the boil. Sprinkle in semolina and stir until the mixture comes off the bottom of the pot as a lump. Leave to cool down a little. Stir in cheese and egg
2
Peel carrots and onions. Clean and wash the cabbage, zucchini and tomatoes. Cut everything into small pieces. Rinse beans cold and let them drain
3
Fry the onions and savoy cabbage in 2 tbsp. hot fat. Pour on 1 1/2 l water. Bring to the boil, stir in stock and seasoning composition. Simmer everything for about 20 minutes
4
After 5 minutes add carrots, after another 10 minutes add zucchini, tomatoes and beans. Season the vegetable soup with salt, pepper and caraway
5
Form semolina into balls. Let them simmer in boiling salt water for 3-4 minutes until they rise to the surface. Remove and serve in the soup