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Rachel Dobbs
Winterminestrone with breadsticks
Italian winter minestrone with breadstick.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Mix the flour with the baking powder, the Italian herbs and the salt in a bowl.
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Make a well and pour in the oil and water. Knead into a cohesive dough.
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Divide the dough into pieces and roll them out on a floured surface to thin stems of about 25 cm long.
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Place the breadsticks on a baking sheet covered with parchment paper and bake until golden brown in about 15 minutes.
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Meanwhile, chop the onion and finely chop the garlic and the peeled winter carrot into cubes.
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Cut the tomatoes crosswise on one side. Immerse them first in boiling water and then in cold water.
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Peel them, cut into quarters, remove the seeds and cut the flesh into pieces.
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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.
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Pour in the water and add the bouillon tablets and tomato. Bring to a boil and cook over low heat for 30 minutes.
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Add the white beans in tomato sauce and break the spaghetti into pieces above the soup. Let it simmer for another 8 minutes.
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Add the spinach 2 minutes before serving. Season with salt and pepper. Serve with the breadsticks. Bon appétit! .
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Nutrition
640Calories
Sodium0% DV2.430mg
Fat29% DV19g
Protein44% DV22g
Carbs29% DV88g
Fiber60% DV15g
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