Minestrone with zucchini, tomatoes, peppers and ital. bean kernels

Name: Minestrone with zucchini, tomatoes, peppers and ital. bean kernels
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 1/2 Aubergine; 2 Tomatoes; 1 yellow pepper; 1 can(s) (425 ml) white beans; 1 red onion; 3 TABLESPOONS Olive oil; 1/2 bunch Oregano; 1,25 l Vegetable broth (instant); 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 25 g Parmesan cheese; 4 Caper apples

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
1/2 Aubergine
2 Tomatoes
1 yellow pepper
1 can(s) (425 ml) white beans
1 red onion
3 TABLESPOONS Olive oil
1/2 bunch Oregano
1,25 l Vegetable broth (instant)
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
25 g Parmesan cheese
4 Caper apples

Directions

1
Clean and wash the zucchini, cut them in half lengthwise and slice them. Wash, clean and chop the aubergine and tomatoes. Clean, wash and cut the peppers into strips. Put beans in a sieve, rinse and drain.
2
Peel the onion and cut into strips. Heat the oil in a large pot. Fry zucchini, tomatoes, eggplant and onion covered in it for 2-3 minutes. Wash oregano, dab dry and, except for something to garnish, pluck leaves from the stems and chop coarsely.
3
Add broth, beans, oregano leaves and tomato paste to the vegetables, simmer for about 2 minutes, season with salt, pepper and sugar. Slice parmesan. Cut caper apples in half. Arrange soup in bowls, garnish with caper apples and remaining oregano and sprinkle with parmesan.