Risoni Spinach Minestrone

Name: Risoni Spinach Minestrone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 g Carrots; 300 g Celeriac; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Vegetable broth (instant); 1 can(s) (850 ml) Tomatoes; 250 g small noodles (e.g. risoni); 1 TEASPOON dried thyme and oregano; 100 g young leaf spinach

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

450 g Carrots
300 g Celeriac
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Vegetable broth (instant)
1 can(s) (850 ml) Tomatoes
250 g small noodles (e.g. risoni)
1 TEASPOON dried thyme and oregano
100 g young leaf spinach

Directions

1
Clean, peel and wash the carrots and celery. Cut carrots into slices and celery into cubes. Peel and finely dice onion and garlic. Heat the oil in a large pot and sauté the onion and garlic.
2
Add carrots and celery, season with salt, pepper and sugar and steam for 2-3 minutes.
3
3⁄4 Add l water and stir in the stock. Add the tomatoes and chop up a little with a spatula. Add pasta and herbs. Bring to the boil and simmer for 13-15 minutes. Stir again and again, as the noodles quickly stick to the bottom of the pot.
4
Possibly add some more water. Sort the spinach, wash and drain well. At the end of the cooking time, stir the spinach into the soup. Season soup with salt, pepper and a little sugar.