Winterminestrone with breadsticks

Name: winterminestrone with breadsticks
Cook time: 25 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: bag baking powder; 250 g wheat flour; 4 tl dried Italian herbs; 1 tl salt; 100 ml tap water; 6 el traditional olive oil; 250 g winter carrot; 1 onion; 2 toe garlic; 750 g romatomat; 1,5 liter tap water; 3 vegetable stock; 350 g White beans in tomato sauce; 100 g Spaghetti; 400 g fresh spinach

Italian winter minestrone with breadstick.

Ingredients

Kitchen Stuff

1 rolling pin
1 baking paper

Directions

Preheat the oven to 200 ° C.
Mix the flour with the baking powder, the Italian herbs and the salt in a bowl.
Make a well and pour in the oil and water. Knead into a cohesive dough.
Divide the dough into pieces and roll them out on a floured surface to thin stems of about 25 cm long.
Place the breadsticks on a baking sheet covered with parchment paper and bake until golden brown in about 15 minutes.
Meanwhile, chop the onion and finely chop the garlic and the peeled winter carrot into cubes.
Cut the tomatoes crosswise on one side. Immerse them first in boiling water and then in cold water.
Peel them, cut into quarters, remove the seeds and cut the flesh into pieces.
Heat the oil in a soup pan and fry the onion for 3 minutes. Add the garlic and vegetables for 1 min. Add the carrot and Italian herbs and cook for 3 minutes.
Pour in the water and add the bouillon tablets and tomato. Bring to a boil and cook over low heat for 30 minutes.
Add the white beans in tomato sauce and break the spaghetti into pieces above the soup. Let it simmer for another 8 minutes.
Add the spinach 2 minutes before serving. Season with salt and pepper. Serve with the breadsticks. Bon appétit! .