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| Estimated Times |
Preparation time: 20
Cooking time: 25
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Ingredients
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servings
| 1 | pcs. | Onion(s) ~75 g |
| 4 | pcs. | Carrots ~300 g |
| 1 | pcs. | Leek ~100 g |
| 200 | g | Mushrooms |
| 200 | g | White cabbage |
| 10 | g | Fresh chilli pepper |
| 150 | g | Diced bacon |
| 150 | g | Minced beef 6-10% |
| 1 | pcs. | Vegetable stock cube ~10 g |
| 1 | l | Water ~1000 g |
| 2 | can(s) | Chopped tomatoes ~800 g |
| 2 | tsp | Dried thyme ~2.5 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 100 | g | Pasta |
| 4 | pcs. | Wholegrain baguette ~240 g |
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Directions
Wash the vegetables. Cut the onions and carrots into small cubes, the leeks into thin slices, the mushrooms into quarters and finely chop the white cabbage. Split the chilli pepper and remove the seeds, then chop (quantity according to taste).
Sauté the bacon cubes in a large pan without fat. Add the onion, chilli and meat and sauté until the meat is brown.
Add the carrots, leeks, mushrooms and white cabbage and sauté for approx. 5 mins. Add the stock cube and water together with the chopped tomatoes and thyme. Bring the soup to the boil, cover and simmer for 15-20 mins. Season with salt and pepper. Add the pasta and cook for as many minutes as shown on the packet.
Warm the baguettes under the grill or in the oven.
Serve the minestrone soup with the warm baguettes.
Nutritional data
535 Kcal Per Serving
F: 16 g, P: 28 g, C: 75 g, DF: 10 g
2,142 Kcal (64 Kcal/100 g)
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