Light minestrone soup

Name: light minestrone soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1,5 liter vegetable stock of tablet; el dried Italian herbs; 100 g chilled broken green bean; 200 g fresh sliced string beans; 250 g Cherry tomatoes; 50 g farfalle or another small type of pasta; 100 g Dutch goat's cheese broken; 15 g fresh basil; 1 el extra virgin olive oil

Italian vegetable soup recipe with beans, cherry tomatoes and goat cheese.

Ingredients

1,5 liter vegetable stock of tablet
El dried Italian herbs
100 g chilled broken green bean
200 g fresh sliced string beans
250 g Cherry tomatoes

50 g farfalle or another small type of pasta
100 g Dutch goat's cheese broken
15 g fresh basil
1 el extra virgin olive oil

Directions

Bring bouillon to the boil. Lower the heat and add the Italian herbs, green beans and string beans.
Let the soup simmer for 5 minutes. Halve the to. Stir the pasta through soup and simmer for 7 minutes.
Grate the goat's cheese rudely. Cut the basil leaves into fine strips. Add the to and olive oil and heat soup for another 3 minutes.
Divide the soup over deep plates or bowls. Form a mountain of grated cheese in the middle of the soup. Garnish with basil leaves.