Skip navigation

Minestrone

4 servings

Buy all ingredients right below the recipe

Ingredients

  • 1 can chickpeas
  • 3 tbsp olive oil
  • 1 onion
  • 1 large carrot
  • 2 stalks celery
  • 2 cloves garlic
  • 2 potatoes
  • 1 can chopped tomatoes
  • 1/2 fennel bulb
  • 1 handful parsley
  • 1 handful basil
  • 1.3L vegetable broth
  • 50g soup pasta
  • 2 handfuls kale
  • Grana Padano for serving

Preparation

  • 1
    First, prepare the vegetables: peel the carrot, cut it into medium-sized pieces along with the celery. Finely dice the onion, cut the potatoes and fennel into small pieces. Heat a large pot and add the olive oil.
  • 2
    Add celery, carrot, and onion to the hot oil and sauté over high heat for about 5 minutes until lightly browned. Then press in the garlic and roast for another minute. Add tomatoes, finely chopped herbs, potatoes, fennel, beans, and chickpeas and mix everything well.
  • 3
    Season with salt and pepper, pour in water or broth, cover and let simmer for an hour over low heat. If the soup becomes too thick, simply add a little more liquid. In the last 10 minutes, add the pasta and the finely chopped kale, adding a little more water if necessary.
  • 4
    To serve, top with grated Grana Padano and a drizzle of olive oil.
Gurkerl Küche
Leckere Rezepte von Gurkerl

Ingredients