Spring Minestrone with Gremolata

Name: Spring Minestrone with Gremolata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Garlic clove; 5 Stem/s Basil; 6 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 500 g Carrots; 200 g Sweet peas; 1 Pointed cabbage (about 600 g each); 1 Onion; 1 can(s) (à 850 ml) white beans; 1 TABLESPOON Tomato paste; 1,5 TABLESPOONS Vegetable broth (instant); 100 g Hard cheese (e.g. Parmesan or Comté; piece)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

A spice paste with lemon and garlic refines the stew the Italian way

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Garlic clove
5 Stem/s Basil
6 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
500 g Carrots
200 g Sweet peas
1 Pointed cabbage (about 600 g each)
1 Onion
1 can(s) (à 850 ml) white beans
1 TABLESPOON Tomato paste
1,5 TABLESPOONS Vegetable broth (instant)
100 g Hard cheese (e.g. Parmesan or Comté; piece)

Directions

1
For the Gremolata, wash the lemon hot, rub dry and grate the peel. Squeeze the lemon. Peel and chop the garlic. Wash basil and chop finely. Mix basil, garlic, lemon peel, 2 tablespoons lemon juice and 4 tablespoons oil. Season to taste with salt and pepper.
2
For the soup, peel, wash and slice the carrots. Clean and wash the mangetouts. Clean and wash the cabbage, cut it in half lengthwise and cut it into strips from the stalk. Peel and chop onion. Rinse and drain the beans.
3
Heat 2 tablespoons of oil. Fry the onion until transparent. Add carrots, sugar snap peas and cabbage and fry for another 3 minutes. Stir in tomato paste, sweat briefly. Deglaze with 1 1⁄4 l water. Add stock and beans. Bring to the boil, simmer for about 10 minutes. Season with salt and pepper.
4
Slicing cheese. Arrange soup, sprinkle with cheese and sprinkle with Gremolata. Roasted baguette goes well with it.