Mamma Mia! Minestrone
very easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp 1 perennial celery stalk (approx. 400 g)
- 3 (approx. 300 g) Carrots
- 400 g Tomatoes
- 1 collar Spring onions
- 2 Garlic cloves
- 4-5 Stem(s) Thyme
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2-3 TEASPOONS Vegetable broth (instant)
- 125 g small noodles (e.g. croissants)
- 4 Stem(s) Basil
- 1 can(s) (425 ml) white beans
- 4 TABLESPOONS Pesto (e.g. alla genovese)
Directions
- 1
Clean and wash the celery and remove the fine threads with a paring knife, otherwise the celery is so tough. Cut the celery into approx. 0.5 cm thin slices. Cut off the ends of the carrots. Peel the carrots with a peeler and cut into 2-3 mm thin slices.
- 2
Wash the tomatoes and cut them into slices, remove the flesh with the seeds and dice the tomatoes roughly. Clean and wash spring onions and cut them into fine rings. Peel garlic, chop finely. Wash thyme, shake dry and remove leaves from the stems.
- 3
Heat the oil in a large pot. Fry celery, carrots, spring onions and garlic for 2-3 minutes while stirring.
- 4
Then stir in the tomato paste and sweat for about 1 minute while stirring. Stir in diced tomatoes and thyme leaves. Season everything with salt, pepper and sugar.
- 5
Deglaze the vegetables with 1.5 l hot water. Stir in stock. Bring everything to the boil, cover and simmer over medium heat for about 15 minutes. In the meantime cook the croissant pasta in 1 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet.
- 6
Wash the basil, shake dry, pluck the leaves and cut into strips. Put beans in a sieve, rinse cold and drain.
- 7
Pour the pasta into a sieve, rinse cold and drain briefly. Then add them to the soup together with beans and basil. Bring to the boil again and season to taste with salt, pepper and sugar. Serve the minestrone with a dash of pesto and the soup is ready to eat.
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