Autumn – Minestrone

Ingredients for 4 servings:

• 60 g peas, frozen
• 1 zucchini, small
• 1 stalk(s) celery
• 1 carrot(s)
• ¼ savoy cabbage
• 1 stalk(s) leek
• 1 garlic clove(s)
• 5 tbsp olive oil
• 1 liter vegetable broth
• 100 ml tomato juice
• 100 g diced tomatoes
• 2 tbsp tomato paste
• 1 bunch of basil
• Salt
• some thyme, fresh
• 1 ciabatta
• 150g Gorgonzola

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thaw the peas, wash and trim the zucchini, wash and peel the celery and carrot, and also wash the savoy cabbage and leek. Cut the vegetables into cubes or rings. Peel and crush the garlic. Gradually fry the vegetables in 2 tablespoons of oil and deglaze with the vegetable stock. Then stir in the tomato juice, diced tomatoes, and tomato paste and bring to a boil. Simmer everything gently for about 10-15 minutes. Pick the basil leaves, wash them, puree them with the remaining oil, and add to the soup. Season with salt and thyme. Preheat oven to 180°C (gas mark 3, fan oven: 160°C). Slice the ciabatta and Gorgonzola. Top the ciabatta slices with the Gorgonzola and bake for about 5 minutes, until the cheese has melted. Serve with the soup.