Vegetarian minestrone soup

Name: vegetarian minestrone soup
Total time: 45 min
Yield: 4
Ingredients: 225 gram tomato; 1 little small potato; 1 little winter carrot; 1 stem celery; 0.25 quarter of the flour; 3 tablespoon olive oil; 1 little onion; 1 clove garlic; 125 liter water; 50 gram Broccoli; 0.25 quarter of zucchini; 75 gram pea; 100 gram cooked chickpeas; 50 gram short pasta; black pepper; sea salt; 1 bag Parmesan cheese

Ingredients

Directions

Bring a pan of water to the boil.
Dip the tomatoes for 5 seconds, after which you can easily remove the skins.
Do not cut all vegetables and the tomatoes too small.
Cut the onion and chop the garlic.
Heat the olive oil in a large pan and fry the onion and garlic until everything is glassy.
Add the cut potato, carrot, celery, cauliflower and tomatoes.
Put the lid on the pan and let it continue to fry.
Stir the mixture occasionally so that it does not burn.
Add the stock (or water) after 10 minutes and bring it to the boil.
Reduce the heat and let the soup simmer slowly for 30 minutes on a low heat.
Then add the broccoli, zucchini, peas and chickpeas and the pasta.
Cook until the pasta is al dente (about 10 minutes).
Season the soup with fresh pepper and ground sea salt.
Serve and add grated Parmesan cheese.