Summery Minestrone with Gremolata

Name: Summery Minestrone with Gremolata
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 untreated lemon; 1 Garlic clove; 1 collar Parsley; 3 TABLESPOONS Olive oil; 1/2 (approx. 500 g) Head pointed cabbage; 1 Perennial celery; 200 g green beans; 200 g Carrots; 250 g Cabanossi; 2 TABLESPOONS Instant vegetable stock; 150 g Orecchiette pasta; 200 g cherry tomatoes; 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 60 g grated parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 untreated lemon
1 Garlic clove
1 collar Parsley
3 TABLESPOONS Olive oil
1/2 (approx. 500 g) Head pointed cabbage
1 Perennial celery
200 g green beans
200 g Carrots
250 g Cabanossi
2 TABLESPOONS Instant vegetable stock
150 g Orecchiette pasta
200 g cherry tomatoes
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp black pepper
60 g grated parmesan cheese

Directions

1
For the Gremolata, wash the lemon hot and grate half of the peel thinly. Peel garlic. Wash the parsley and pluck off the leaves. Chop garlic, lemon peel and parsley very finely. Stir in 2 tablespoons of oil.
2
Clean the pointed cabbage, quarter lengthwise, wash, cut off the stalk, cut the pointed cabbage into strips. Celery clean, wash and cut into slices. Wash and clean the beans and cut them into pieces. Peel, wash and chop carrots. Halve cabanossi lengthwise and cut into slices
3
Heat 1 tablespoon of oil in a saucepan and fry the cabanossi. Add the vegetables and fry briefly. Add 2 litres of water, bring to the boil, add stock and noodles and let everything simmer for about 12 minutes. Wash and halve the tomatoes, clean and wash the spring onions and cut them into rings. Add to the soup 3-4 minutes before the end of the cooking time and cook. Season soup with salt and pepper. Serve the soup sprinkled with gremolata and parmesan