Summary

Ingredients

• 1 onion (s), finely diced
• 1 clove garlic, finely diced
• 2 tablespoon olive oil
• 250 g Ebly, (tender wheat)
• 500 ml vegetable stock
• 350 ml tomato juice
• 2 zucchini, small, diced
• 100 g mozzarella, diced
• 2 tablespoon pesto Genovese
• salt and pepper

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Instructions

1. Heat the oil in a saucepan, sauté the onions and garlic until translucent, add the Ebly wheat, sauté briefly and fill up with the vegetable stock and tomato juice. Bring to the boil once and then simmer for 10 minutes.
2. Add zucchini, stir and simmer for another 8 minutes. Then mix in the mozzarella and pesto and season with salt and pepper.
3. A fresh salad tastes good with it.