Ela`s Minestrone
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g pasta, (Macceronini, small ones for the soup)
- 1 kg tomato (s)
- 700 g carrot (s)
- 700 g zucchini
- 700 g leeks
- 700 g potato (s)
- 10 basil leaves
- 4 tablespoon tomato paste
- 4 onion (s)
- 2 cloves garlic
- 2 cl balsamic vinegar
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Place a small saucepan with 2.5 liters of water and bring to a boil.
- Put one tomato in the boiling water for about 30 seconds and then peel off the skin.
- Then halve the tomatoes and core the chambers that you can see, now cut the rest into cubes (approx. 1 cm).
- Peel the carrots (throw the skins into the boiling water) and cut into approx. 1 cm thick slices.
- Cut off the ends of the zucchini (toss into the boiling water), quarter the zucchini and cut into approx. 1.5 cm thick slices.
- Cut the leek into approx. 2 cm thick slices, add any leeks that are not required to the boiling water.
- Peel the potatoes and cut them into approx. 1.5 cm cubes.
- Cut the onions and the garlic into very, very fine cubes (the leftovers in the boiling water)
- Chop the basil into small pieces.
- Pour off the leftovers from the boiling water and season the 2 ½ liters to a vegetable broth.
- Heat some olive oil in a large saucepan on medium heat.
- Sweat the potatoes and carrots in them for about 5 minutes, then add the onions with the garlic and sweat for another 2 minutes.
- Now add the tomato paste and basil, add a little salt and pepper and continue to sweat for another 2 minutes.
- Now add the balsamic vinegar, stir briefly and pour the vegetable stock over it.
- Now bring the minestrone to the boil as soon as it boils, turn back to level 7 (on 10 levels on the stove) and add the pasta and zucchini.
- 3 minutes before the pasta is done, add the tomatoes.
- Now season the minestrone with salt, pepper, possibly a little more tomato paste and nutmeg.
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