Classic minestrone

Classic minestrone

27 ratings

Michael, doctor and father


„A healthy, warming soup to activate your metabolism on cold and rainy days.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 ml
vegetable stock
1
carrot
½ stalk
leek
½
zucchini
100 g
broccoli
100 g
potatoes (waxy)
2
red onions
1 clove
garlic
1
chili pepper
1
tomato
2
green onions
½ bunch
basil
3 cobs
baby corn
100 g
white beans (canned)
2 tbsp
olive oil
1 tbsp
white balsamic vinegar
½ tbsp
nutmeg
salt
pepper
Metric
Imperial
  • 800 ml vegetable stock
  • 1  carrot
  • ½ stalk leek
  • ½  zucchini
  • 100 g broccoli
  • 100 g potatoes (waxy)
  • 2  red onions
  • 1 clove garlic
  • 1  chili pepper
  • 1  tomato
  • 2  green onions
  • ½ bunch basil
  • 3 cobs baby corn
  • 100 g white beans (canned)
  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • ½ tbsp nutmeg
  • salt
  • pepper

Utensils

  • large sauce pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Zinfandel, California, 2010
This Californian red wine goes perfectly with this hearty vegetable soup. The aromatic variety of dark forest fruits and the flavor from barrel maturation complete the enjoyable experience of this wine.

Nutrition per serving

Cal
165
Protein
5g
Fat
10g
Carb
13g

Step 1/5

Finely chop garlic. Remove seeds from the chili pepper and mince. Finely dice leek, zucchini, broccoli, potatoes, onions, and carrot.
  • 1 clove garlic
  • 1 chili pepper
  • ½ stalk leek
  • ½ zucchini
  • 100 broccoli
  • 100 potatoes
  • 2 onions
  • 1 carrot
  • cutting board
  • knife

Finely chop garlic. Remove seeds from the chili pepper and mince. Finely dice leek, zucchini, broccoli, potatoes, onions, and carrot.

Step 2/5

Sauté garlic, chili, onion, potatoes, leek, and carrot in olive oil over medium heat. Deglaze pan with white balsamic vinegar.
  • 1 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • large saucepan
  • cooking spoon

Sauté garlic, chili, onion, potatoes, leek, and carrot in olive oil over medium heat. Deglaze pan with white balsamic vinegar.

Step 3/5

Fill pan with vegetable stock and season with nutmeg, salt, and pepper. Next, add zucchini and broccoli and simmer the soup on medium heat for approx. 7 - 10 min.
  • 800 ml vegetable stock
  • ½ tbsp nutmeg
  • salt
  • pepper

Fill pan with vegetable stock and season with nutmeg, salt, and pepper. Next, add zucchini and broccoli and simmer the soup on medium heat for approx. 7 - 10 min.

Step 4/5

Meanwhile, dice the tomatoes and slice green onions into rings and basil into strips. Quarter baby corn lengthwise.
  • 1 tomato
  • 2 green onions
  • ½ bunch basil
  • 3 cobs baby corn
  • cutting board
  • knife

Meanwhile, dice the tomatoes and slice green onions into rings and basil into strips. Quarter baby corn lengthwise.

Step 5/5

Add tomatoes, green onions, basil, baby corn, and beans and boil over medium heat for an additional 5 – 7 min. Drizzle with the rest of the olive oil to serve.
  • 100 white beans
  • 1 tbsp olive oil

Add tomatoes, green onions, basil, baby corn, and beans and boil over medium heat for an additional 5 – 7 min. Drizzle with the rest of the olive oil to serve.