Filter
Reset
Sort ByRelevance
Igbystooge
Vegetarian minestrone soup
Share
Tweet
Pin
Whatsapp
Print
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.
-
35 minMain dishunsalted butter, half-to-half-chopped, tomato, sliced leek, potato slices, cook's cream, grated mature cheese,creamy potato minced meat dish
-
20 minMain dishsticking potato, Cajun spices, oil, chicken breast, Red pepper, yellow bell pepper, green pepper, leeks,Stir-fry dish
-
20 minMain dishfusilli, olive oil, smoked bacon, garlic, peeled tomatoes, raisins, Spinach, lamb sausages,fusilli with spinach and sausages
-
35 minMain dishbacon, crumbly potato, herbal cream cheese, spring / forest onion, chicory, nutmeg,chicory stew with smoked bacon and spring onions
Nutrition
350Calories
Sodium0% DV0g
Fat14% DV9g
Protein24% DV12g
Carbs17% DV52g
Fiber0% DV0g
Loved it