Gluten-free minestrone with egg and vegetables

Name: gluten-free minestrone with egg and vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 3 stem celery; 1 yellow bell pepper; 2 el traditional olive oil; 2 liter tap water; 4 vegetable stock; 300 g fresh string beans; 150 g gluten free fusilli; 250 g Cherry tomatoes; 15 g fresh basil; 4 medium sized egg

Minestrone soup with tomato, paprika and string beans, and without gluten.

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.

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Nutrition

335Calories

Sodium0% DV2.340mg

Fat22% DV14g

Protein26% DV13g

Carbs12% DV36g

Fiber28% DV7g

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