John Myers
Winter Minestrone
The perfect winter minestrone recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 2 Garlic cloves
- 250 g Celery
- 6 tbsp Olive oil
- 2 tbsp Tomato paste
- 350 ml Vegetable broth
- 150 ml White wine dry
- 1 tsp Sugar
- 1 Can Diced tomatoes fine
- 1 shot Vinegar
- 1 shot Fresh oregano
- 1 shot Fresh thyme
- 1 shot Marjoram fresh
- 250 g Tomatoes
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 150 g Basmati rice
- 1 Can Beans freshly cooked white
- 1 Can Telly cherry pepper
- 1 Can Freshly grated nutmeg
- Freshly grated Parmesan
- Peel and finely dice the onions and garlic. Clean and wash celery and cut into pieces.
- Wash the herbs and roughly chop them. Wash tomatoes, quarter them and remove the stalk. Cook rice according to package instructions. Sieve the beans and rinse with cold water.
- Heat the oil in a saucepan and fry the onions and garlic. Then roast the tomato paste and add the celery, deglaze with white wine and rub in briefly. Then add the vegetable stock and cook for about 10 minutes
- Add sugar, vinegar and diced tomatoes from the can. Add the tomato cubes with the herbs and season with seasoning salt and garlic pepper. Let it steep for 5 minutes!
- Now add rice and beans and top off with nutmeg and pepper! Bring to the boil again briefly, then divide into 4 bowls. Sprinkle with Parmesan and sprinkle again with coarse pepper! Serve!
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