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Quick vegetable stew

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Ingredients for 4 servings:

  • 1 gr. can/n white beans (400g)
  • 500 g potatoes
  • 300 g soup vegetables (frozen)
  • 1 liter vegetable broth
  • 1 bay leaf
  • Salt
  • pepper
  • 3 tomatoes
  • 2 tbsp pesto (jar)
  • 40 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Minestrone

Wash, peel, and dice the potatoes. Pour the beans into a colander and drain. Place the frozen vegetables in a saucepan and add the potatoes, beans, bay leaves, and broth. Season with salt and pepper, bring to a boil, and simmer covered for about 15-20 minutes. Blanch the tomatoes, peel, quarter, deseed, and dice finely. At the end of the cooking time, add the diced tomatoes to the soup and simmer for another 2 minutes. Season again with salt and pepper. Serve with a little pesto and shaved Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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