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.
-
60 minMain dishfrozen dough for savory pie, mushrooms, onion, sunflower oil, fresh parsley, medium sized egg, creme fraiche,mushroom pie
-
20 minMain dishchilled potato potatoes, smoked mackerel fillets in sunflower oil, tomato, extra virgin olive oil, dried thyme, dairy spread natural light, Red onion, arugula,rucola stew with smoked mackerel
-
45 minMain dishcurry powder, honey, olive oil, chicken drumsticks, white almonds, rice, Broccoli, lemon, mango, fresh coriander, flat leaf parsley,drumsticks with almond and mango
-
25 minMain disholive oil, onion, garlic, White beans, fresh oregano, chicken bouillon, chorizo sausage, arugula,white bean soup with fried chorizo and arugula
Nutrition
350Calories
Sodium0% DV0g
Fat14% DV9g
Protein24% DV12g
Carbs17% DV52g
Fiber0% DV0g
Loved it