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Gluten-free minestrone with egg and vegetables
Minestrone soup with tomato, paprika and string beans, and without gluten.
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Ingredients
Directions
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Chop the onion. Peel the celery in the length with a peeler and cut into cubes.
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Halve the peppers, remove the seeds and cut the flesh into cubes.
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Heat the oil in a soup pot and fry the onion, celery and pepper for 2 minutes on a high heat.
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Add the water and the bouillon tablets and bring to the boil.
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In the meantime, cut the string beans into 1 cm pieces and add together with the pasta. Cook gently for 13 minutes on medium heat.
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Meanwhile, halve the cherry tomatoes and cut the leaves of basil into strips.
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Divide the tomato over 4 deep plates and add the hot soup.
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Split the eggs (the egg white is not used) and put an egg yolk in each plate of soup. Garnish with the basil. Serve immediately.
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Nutrition
335Calories
Sodium0% DV2.340mg
Fat22% DV14g
Protein26% DV13g
Carbs12% DV36g
Fiber28% DV7g
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