Filter
Reset
Sort ByRelevance
JGCASE
Gluten-free minestrone with egg and vegetables
Minestrone soup with tomato, paprika and string beans, and without gluten.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Peel the celery in the length with a peeler and cut into cubes.
-
Halve the peppers, remove the seeds and cut the flesh into cubes.
-
Heat the oil in a soup pot and fry the onion, celery and pepper for 2 minutes on a high heat.
-
Add the water and the bouillon tablets and bring to the boil.
-
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.
-
Meanwhile, halve the cherry tomatoes and cut the leaves of basil into strips.
-
Divide the tomato over 4 deep plates and add the hot soup.
-
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.
Blogs that might be interesting
-
15 minMain dishgarlic, olive oil, Lamb chops, freshly ground black pepper, meat fond, Eggs, lemons, bunch onions,arní avgolémono - lamb chops with egg-lemon sauce
-
35 minMain dishsalmon fillet, salmon fillet, fresh ginger, garlic, ginger syrup, oil, lime, fresh coriander,stir-fried salmon with lime and ginger
-
60 minMain dishApple, leeks, butter, celery, Red onion, walnut, parsley, white casino bread, garlic, filo pastry, gorgonzola, Roquefort, black peppercorns, apple vinegar, White wine vinegar, light brown caster sugar, flour, sunflower oil,celery-leek strudel with apple and blue cheese
-
30 minMain dishbaby potatoes, traditional olive oil, Red pepper, mild paprika, peas in pot, medium sized egg,summery vegetable omelette
Nutrition
335Calories
Sodium0% DV2.340mg
Fat22% DV14g
Protein26% DV13g
Carbs12% DV36g
Fiber28% DV7g
Loved it