Vegetarian minestrone alla milanese

Ingredients for 4 servings:

• 2 large carrots
• 2 stalk(s) Celery
• 2 stalk(s) leeks
• 2 large potatoes
• 2 zucchinis
• 100 g sugar snap peas
• 4 tomatoes, ripe
• ¼ savoy cabbage
• 1 onion(s)
• 1 bunch of basil
• 1 bunch of parsley
• 250 g pasta, short pasta shapes (Ditali rigati)
• olive oil
• 2 liters of vegetable broth
• salt and pepper
• Parmesan, preferably freshly grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash, trim, and peel the vegetables. Dice the carrots, zucchini, and potatoes. Deseed and finely chop the tomatoes and cut the savoy cabbage into strips. Break the pods in half. Slice the leeks and celery. Peel the onion and chop very finely with the parsley and basil. Sauté this mixture in oil over low heat. Add the tomatoes and sauté for a few minutes. Then add the remaining vegetables, except the snow peas, stir well, and pour in a good 2 liters of hot vegetable stock. Season with pepper and a little salt, and simmer covered over low heat for 45 minutes. Add the snow peas and simmer for another 15 minutes. Don’t forget to stir. In the meantime, cook the small pasta until just al dente. Add to the vegetable soup and cook briefly. Then turn off the heat and let it simmer for about 5 minutes. Serve with plenty of freshly grated Parmesan, which each eater can then sprinkle on their portion as desired. Tip: You can also add rice to the minestrone instead of pasta. It will then cook directly in the vegetable soup for the last 20 minutes.