Summary

Ingredients

• 1 onion (s)
• 3 clove (s) garlic
• 1 potato (s), waxy
• 1 large carrot (s), blue!
• 200 g broccoli
• 100 g leeks
• 2 large tomato (s)
• 3 sprigs oregano
• 1 bunch basil
• 80 g noodles (croissants)
• 1 tablespoon olive oil
• 0.5 liter ½ vegetable stock
• 1 bay leaf
• 100 g peas, youn (frozen or fresh)
• pimento
• nutmeg
• salt and pepper

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Instructions

1. Peel onion and garlic and chop finely. Peel the potato and cut into small cubes. Peel the carrot and cut into thin slices. Cut the broccoli into small florets. Cut the leek into thin slices. Cut the stalks from the tomatoes, place the tomatoes in boiling water for about 10 seconds, rinse in cold water, peel them and cut into small pieces. Finely chop the oregano, cut the basil into fine strips. Boil the croissants in salted water until they are firm to the bite, strain and drain.
2. Heat the olive oil in a coated saucepan, stir-fry the onion and garlic until golden. Deglaze with the broth and season with oregano, allspice, nutmeg and bay leaf. Bring the soup to the boil, add the potatoes and carrots and simmer covered for 7 minutes. Add the broccoli, leek and tomatoes, cover and simmer for another 8 minutes. Add the peas and simmer the soup for another 3 minutes. The vegetables should still be firm to the bite. Mix in the pasta and basil.
3. Season the minestrone with salt and pepper and serve.