John Myers
Minestrone with Asparagus
The perfect minestrone with asparagus recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green fresh
- Salt
- Sugar
- 1 medium sized Onion
- 1 small Clove of garlic
- 5 tbsp Olive oil
- 420 g Canned tomatoes chopped
- 750 ml Vegetable broth
- 0,5 bunch Basil
- 150 g Pasta
- Black pepper from the mill
- 50 g Finely grated mountain cheese
- Cut off the woody ends of the asparagus. Cut the asparagus sticks into pieces about 1-2 cm long, season with a pinch of salt and sugar.
- Peel off the onion and garlic, dice. Heat 2 tablespoons of oil in a large saucepan, sauté the onion and garlic. Add the canned tomatoes and stock. Cover and simmer over a low heat for about 10 minutes.
- Add the pasta and asparagus pieces to the soup and cook according to the instructions on the pasta pack (about 8 minutes). Season well with salt and pepper.
- Roughly chop the basil and add to the soup. Divide the soup into plates, drizzle with the remaining oil (3 tablespoons) and serve with freshly grated mountain cheese.
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