Classic minestrone
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 165 / Protein 5g / Carbohydr. 13g / Fat 10g
Ingredients (4 servings)
| 800 ml | vegetable stock |
| 1 | carrot |
| 0.5 | leek |
| 0.5 | zucchini |
| 100 g | broccoli |
| 100 g | potatoes (waxy) |
| 2 | red onions |
| 1 clove | garlic |
| 1 | chili pepper |
| 1 | tomato |
| 2 | green onions |
| 0.5 bunch | basil |
| 3 cobs | baby corn |
| 100 g | white beans (canned) |
| 2 tbsp | olive oil |
| 1 tbsp | white balsamic vinegar |
| 0.5 tbsp | nutmeg |
| salt | |
| pepper |
Utensils
large sauce pan, cooking spoon, cutting board, knife
Wine Tip
Zinfandel, California, 2010
This Californian red wine goes perfectly with this hearty vegetable soup. The aromatic variety of dark forest fruits and the flavor from barrel maturation complete the enjoyable experience of this wine.
Step 1
Finely chop garlic. Remove seeds from the chili pepper and mince. Finely dice leek, zucchini, broccoli, potatoes, onions, and carrot.
cutting board, knife
1 clove garlic / 1 chili pepper / 0.5 leek / 0.5 zucchini / 100 g broccoli / 100 g potatoes / 2 onions / 1 carrot
Step 2
Sauté garlic, chili, onion, potatoes, leek, and carrot in olive oil over medium heat. Deglaze pan with white balsamic vinegar.
large saucepan, cooking spoon
1 tbsp olive oil / 1 tbsp white balsamic vinegar
Step 3
Fill pan with vegetable stock and season with nutmeg, salt, and pepper. Next, add zucchini and broccoli and simmer the soup on medium heat for approx. 7 – 10 min.
800 ml vegetable stock / 0.5 tbsp nutmeg / salt / pepper
Step 4
Meanwhile, dice the tomatoes and slice green onions into rings and basil into strips. Quarter baby corn lengthwise.
cutting board, knife
1 tomato / 2 green onions / 0.5 bunch basil / 3 cobs baby corn
Step 5
Add tomatoes, green onions, basil, baby corn, and beans and boil over medium heat for an additional 5 – 7 min. Drizzle with the rest of the olive oil to serve.
100 g white beans / 1 tbsp olive oil
