Summary

Ingredients

• 2 large carrots
• 2 stalks celery
• 2 leeks
• 2 large potatoes
• 2 zucchini
• 100 g suar snap peas
• 4 tomato (s), ripe
• 0.25 ¼ savoy cabbage
• 1 onion (s)
• 1 bunch basil
• 1 bunch parsley
• 250 g pasta, short croissant noodles (Ditali riati)
• olive oil
• 2 liters vegetable stock
• salt and pepper
• Parmesan, best freshly grated

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Instructions

1. Wash, clean and peel the vegetables. Cut the carrots, zucchini and potatoes into cubes. Core the tomatoes and cut into small pieces, the savoy cabbage into strips. Break through the pods in the middle. Cut the leek and celery into slices.
2. Peel the onion and chop very finely with the parsley and basil. Braise this mixture in oil over low heat. Add the tomatoes and cook for a few minutes. Then add the rest of the vegetables, except for the snow peas, stir well and pour over 2 liters of hot vegetable stock. Pepper and a little salt and cover and simmer over low heat for 45 minutes. Add the sugar snap peas and simmer for another 15 minutes. Don`t forget to stir.
3. In the meantime, cook the small noodles until they are just al dente. Add to the vegetable soup and cook briefly. Then turn off the stove and let it steep for about 5 minutes.
4. A lot of freshly grated Parmesan is enough, which every eater can then sprinkle on their portion as they wish.
5. Tip: Instead of the noodles, you can also add rice to the minestrone. It then cooks directly in the vegetable soup for the last 20 minutes.