Minestrone – quick and fresh version

Ingredients for 4 servings:

• 1 ½ liters vegetable broth
• 500 g potatoes
• 1 stalk(s) leek
• 2 carrots
• 2 small zucchini
• 2 stalk(s) Celery
• 2 tomatoes
• 250 g beans, white, from the can
• e.g. salt and pepper
• n. B. Pesto
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

This minestrone cooks itself. Add the vegetables one at a time in the correct order while chopping the next one – and by the time you’re done, the soup is almost ready. Bring the broth to a boil in a large pot. Peel the potatoes, dice them, and add them to the pot. Halve the leek lengthwise, wash it, and cut it into half rings – add it to the pot. Peel and slice the carrots (halve large carrots first) and add it to the pot. Slice the zucchini and celery and add them. Score the tomatoes, blanch them in hot water, peel off the skin, cut them into cubes, and add them to the soup. Now add the white beans and season the soup with salt and pepper. Depending on how quickly or slowly you chopped, the soup may already be ready. If necessary, test the vegetables for bite and let them simmer for a few more minutes. Stir a little of the Parmesan cheese into the soup. Serve the remaining Parmesan cheese with a dollop of pesto per bowl with the soup.