The plant pigment beta-carotene from the carrots acts as a cell protector and is also important as a precursor of vitamin A for strong vision and healthy skin. Savoy cabbage scores points with a good portion of vitamin C for a strong immune system.
For the vegan version of this green minestrone, the parmesan can be replaced by sliced almonds or pistachios.
- 200 grams carrots
- 1 Zucchini
- 1 Kohlrabi
- 500 grams Savoy cabbage
- 200 grams green Asparagus
- ½ scallion
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 1 l Vegetable broth
- freshly ground peppers
- 1 Tbsp freshly ground salt
- 1 Tbsp freshly ground Black pepper
- 3 Tomatoes
- 1 can white Beans (400 grams)
- 2 Tbsps chopped parsley
- 50 grams freshly grated Parmesan
Rinse and peel the vegetables. Cut the carrots into bite-size pieces and slice the zucchini. Cube the kohlrabi. Cut the cabbage into 2 cm wide strips and cut the asparagus and scallion into 4 cm long pieces. Peel the shallots and sweat in hot olive oil until translucent. Press the garlic, add the vegetables and braise for about 5 minutes.
Pour in the broth, bring to a boil and simmer for about 20 minutes. Season with salt, pepper and lovage. Blanch, peel, quarter, core and dice the tomatoes. Drain the beans. Mix the tomatoes and beans into the soup. Cook until beans are tender. Season with salt and pepper.
Serve with parsley and parmesan.