Italian minestrone

Ingredients for 8 servings:

• 1 large onion(s)
• Garlic, fresh, to taste
• 5 tbsp tomato paste
• 300 g carrot(s)
• 100 g celeriac
• 300 g zucchini
• 300 g green beans
• 300 g white beans (can)
• 1.8 liters of vegetable broth
• 200 ml white wine
• 2 bell peppers, yellow or red
• 2 handfuls of shell pasta
• 2 tbsp olive oil
• 3 sprigs of thyme
• 3 bay leaves
• 2 sprigs rosemary
• salt and pepper
• Parsley, fresh
• Parmesan in a piece
• Herbs, Italian or oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian, fresh vegetables

Wash and chop the green beans, onion, garlic, carrots, celeriac, and bell pepper, then fry them in olive oil. Fry the tomato paste (briefly!). Then deglaze with the white wine and pour in the stock. Add the bay leaves, thyme sprigs, and rosemary sprigs (e.g., in a tea bag so they can be easily removed later). Season with Italian herbs, salt, and pepper, or to taste. Finally, add the sliced ​​zucchini with the white beans and pasta shells and simmer until the ingredients are tender (about 10 minutes), adding more stock if needed. Remove the herb sprigs and add the chopped parsley to the soup. Grate the Parmesan cheese and serve the minestrone in soup bowls with the grated Parmesan cheese.