Gluten-free minestrone with egg and vegetables

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.