Cut the leek into slices, put oil in a saucepan and fry the leek. Core the peppers and cut the pods into small pieces, add to the leek. Also cut the celery into small pieces, put it in the saucepan and stir the vegetables over and over again.
Halve the zucchini lengthways and then quarter, cut everything into slices and add to the vegetables. Dice the tomatoes, put them in the saucepan and pour the vegetable stock over them, add the dried peppers and cook everything for 15 minutes on a low heat. Finally stir in the tomato paste and then serve on preheated plates.
Serve as a starter with a small dollop of crème fraîche with herbs or as a main course with egg white bread or baguette.
For Italian minestrone soup, and vegetables are suitable. For this minestrone, the recipe for which is described below, a set of products has been very well selected. Minestrone turns out to be rich and bright. Ingredients Olive oil – 2 tbsp Garlic (chopp...