Vegetable Minestrone

A delicious summer one-pot dish, enriched with homemade pasta. An excellent choice for a quick vegetarian lunch made from ingredients currently available in the garden.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • pieces Garlic, fresh

  • 1 piece Carrot, fresh

  • 1 piece Carrot, fresh

  • pieces Green, raw

  • 2 spoons Tomato, concentrate

  • pieces Wheat flour, white, multi-purpose

  • pieces Soup base, beef, cube

  • pieces Okra

  • 1 handful Beans, in pod, fresh

  • pieces Small pumpkins

  • pieces Tomato, red

  • pieces Salt, table

  • pieces Leek

Pasta

  • pieces Wheat flour, white, multi-purpose

  • pieces Egg, fresh

  • pieces Oil, olive

Steps

  1. Prepare the pasta dough from flour, eggs, and olive oil and let it rest. Roll out the rested dough into thin rolls with your hands and cut them into small pieces. Press the pieces with your thumb against the counter to create small shells.

  2. Score the tops of the tomatoes. Quickly blanch them in boiling water, then cool them in cold water and dry. Peel the tomatoes, cut them into quarters, and remove the cores.

  3. Finely chop the onion and garlic. Peel the yellow and orange carrots and celery, and slice them diagonally. Also slice the zucchini, green beans, and tomatoes. Cut the leek into thin strips and the cabbage into wide pieces.

  4. Sauté the onion in olive oil until translucent. Add the garlic and quickly fry, then add the carrots and celery to the pot. Sauté the ingredients a bit more, then add the tomato paste, lightly moisten the ingredients, pour in the vegetable stock, and season with salt and pepper. Once the soup boils, add the cabbage and cook for about 5 minutes until all the vegetables are cooked al dente. Finally, add the zucchini, green beans, and tomatoes, and bring the soup to a boil once more.

  5. Cook the pasta in salted boiling water and drain.

  6. Place the cooked pasta and vegetables in deep bowls, pour the soup over them, and add the thinly sliced leek. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 103.09 kcal
  • Fat: 6.87 g
    • Saturated Fat: 0.69 g
  • Carbohydrates: 8.93 g
    • Sugars: 4.12 g
  • Protein: 0.69 g
  • Fiber: 1.37 g