Summary

Ingredients

• 1 ½ liter vegetable stock
• 500 g potato (s)
• 1 leek
• 2 carrot (s)
• 2 small zucchini
• 2 stalks celery
• 2 tomato (s)
• 250 g canned beans, white
• salt and pepper
• pesto
• 50 g parmesan, freshly rated

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Instructions

1. This minestrone cooks itself. Add the vegetables one by one in the right order while you chop the next one - and when you`re done, the soup is as good as done.
2. Bring the broth to a boil in a large saucepan. Peel the potatoes, cut into cubes and add to the saucepan. Halve the leek lengthways, wash and cut into half rings - put in the pot. Clean and slice the carrots (cut the thick carrots in half beforehand) and put them in the pot. Also cut the zucchini and celery into slices and add. Score tomatoes, scald with hot water and peel off the skin, cut into cubes and off to the soup. Now add the white beans and season the soup with salt and pepper. Depending on how fast or slow you cut the soup, the soup is already ready.
3. If necessary, test the vegetables for bite and simmer for a few more minutes. Stir a little of the parmesan into the soup.
4. Serve the rest of the parmesan along with a dollop of pesto per plate with the soup.