Summary

Ingredients

• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 250 g tender wheat (Ebly)
• 550 ml vegetable stock
• 300 ml tomato juice
• 2 small zucchini
• 100 g mozzarella
• 2 tablespoon pesto

Print Recipe Pin Recipe

Instructions

1. Chop the onion and garlic and sweat until translucent. Then add the tender wheat, sauté briefly and deglaze with vegetable stock and tomato juice. Bring to the boil once and then simmer for about 10 minutes.
2. Then cook the finely chopped zucchini for about 8 minutes. Just before the end of the cooking time, mix in the chopped mozzarella and the pesto.