Classic minestrone

A healthy, warming soup to activate your metabolism on cold and rainy days.


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 mlvegetable stock
100 gbroccoli
100 gpotatoes (waxy)
2red onions
1 clovegarlic
1chili pepper
2green onions
0.5 bunchbasil
3 cobsbaby corn
100 gwhite beans (canned)
2 tbspolive oil
1 tbspwhite balsamic vinegar
0.5 tbspnutmeg


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

Classic minestrone

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

Classic minestrone

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

Classic minestrone

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

Classic minestrone

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

Classic minestrone

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