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Minestrone De Verdure

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    Source: recipes.tajonline.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1. 1 tbsp. olive oil

    2. 2. 1 onion, chopped

    3. 3. 1 garlic clove, minced

    4. 4. 1 cup cubed courgette /zucchini (1/2-inch cubes)

    5. 5. 1 cup cubed carrot (1/2-inch cubes)

    6. 6. 1 cup chopped celery stick

    7. 7. 1/2 cup cubed eggplant (1/2-inch cubes)

    8. 8. 1/2 cup cubed potatoes (1/2-inch cubes)

    9. 9. 1/2 cup chopped white cabbage

    10. 10. 2 tomatoes, skinned and chopped

    11. 11. 1 tbsp. tomato paste

    12. 12. 5 cups vegetable stock ( or water)

    13. 13. 1 cup boiled flageolet beans

    14. 14. salt and pepper to taste

    15. For Garnishing:

    16. 2 tbsp. freshly grated Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Heat oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes.

    2. Add the chopped vegetables and stir over a medium heat for 5 more minutes.

    3. Add the tomatoes and the tomato paste and stir well. Add the vegetable stock, stir and cover the pan and simmer slowly for about 40 minutes till all the vegetables are tender.

    4. Add the boiled beans and season with salt and pepper. Bring to a boil.

    5. Add some water if necessary, to get the desired consistency.

    6. Ladle soup into soup bowls and sprinkle some Parmesan cheese and serve hot.

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