Summary

Ingredients

• 750 g soup veetables (1/4 celeriac, 3-4 carrots, 1/2 stick leek, parsley root)
• 2 medium onion (s)
• clove Garlic (s), chopped
• 4 tablespoon olive oil
• 50 ml white wine, dry
• 1 ½ liter vegetable stock
• Parmesan, 2 pieces the rind, about 4 cm long and 2 cm high
• 3 bay leaves
• 3 medium potato (s)
• 150 g tomato paste, three times concentrated
• 1 small zucchini
• 100 g spahetti, or soup noodles
• 1 tablespoon honey (habanero), recipe in the database, or chilli powder or fresh chilli
• 2 tablespoon thyme, rubbed
• 2 tablespoon oregano, grated
• 1 handful basil, chopped
• 1 tablespoon balsamic vinegar, white
• 1 teaspoon, leveled sugar
• Salt and pepper, freshly ground
• Parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Peel the celery and parsley root with a peeler and cut into small cubes (0.5 x 0.5 cm). Wash the leek well, quarter it and cut into 0.5 cm wide strips. Peel the carrots, halve or quarter depending on the size and cut into 0.5 cm wide slices. Peel and finely dice the onions, peel the potatoes and cut into small (0.5 x 0.5 cm) cubes.
2. Heat the olive oil in a very large saucepan, fry the onion and, if necessary, the garlic until translucent, add the soup vegetables and roast with the lid closed, stirring occasionally. Deglaze the soup vegetables with white wine and continue steaming.
3. Add the vegetable stock, bay leaves, parmesan rinds, potato cubes, thyme, oregano, habanero honey and tomato paste, bring to the boil and simmer over a mild heat for 1 hour. Stir occasionally.
4. Break the spaghetti into small pieces, cook separately in salted water until al dente and rinse very well.
5. 10 minutes before the end of the cooking time, quarter the zucchini, cut into 0.5 cm thick slices and add to the soup.
6. Finally add the cooked pasta and the chopped basil and let it warm up. Season with a little balsamic vinegar, sugar, salt and pepper. Before serving, remove the bay leaves and parmesan rinds and throw them away. The minestrone is served with some finely grated fresh parmesan.
7. The stated amount is enough as a main course with a little baguette or ciabatta for 4, as a starter for 8 people.
8. Tip:
9. You can also use other vegetables such as beans, peas, mushrooms, peppers, tomatoes, etc. The recipe is wonderfully suitable for using leftovers - you should only pay attention to the cooking times of the vegetables used.