Italian Minestrone Soup-connoisseur Style

Soak the porcini mushrooms in a little lukewarm water for 15 minutes, then remove and squeeze out, now cut very finely. Pour the soaking water through a linen cloth and collect it.

For this quick minestrone, the vegetables are cut into very small cubes, so they only have to be steeped briefly.

Peel the potatoes and carrots and cut into small cubes. Sweat in a little olive oil and deglaze with 1 liter of vegetable stock, now add the soup noodles and mushrooms with soaking water and simmer everything on a low heat for about 10 minutes.

In the meantime, core the peppers and cut into very small cubes. Cut off the ends of the zucchini, halve and core and cut into very small cubes. Clean the spring onions and cut into small rolls. Peel the tomatoes, remove the seeds and stems and cut into small cubes. Peel the asparagus in the lower half and cut into thin slices.

After 10 minutes add all the remaining vegetables and bring to the boil briefly, then let them steep for about 5 minutes on the lowest heat.

Grate some pecorino cheese and lemon zest and put some parsley ready.

Now pull the soup off the stove and season again with a dash of vermouth, pepper and porcini mushroom powder.

Put in a soup cup, garnish with pecorino cheese, lemon and some parsley ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"

I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.