Minestrone Soup with Celery and Carrots

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Minestrone Soup with Celery and Carrots
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories192 kcal(9 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates24 g(16 %)

Ingredients

for
4
Ingredients
100 grams shallots
4 garlic
200 grams Celery
150 grams carrots
1 sprig rosemary
3 tablespoons olive oil
1 teaspoon Tomato paste
800 milliliters Vegetable broth
1 bay leaf
salt
freshly ground pepper
100 grams small macaroni
Chives (for garnish)
How healthy are the main ingredients?
shallotgarlicCelerycarrotrosemaryolive oil

Preparation steps

1.

Peel the shallots and finely dice. Peel and press the garlic. Trim, rinse and cut the celery into 2-3 cm (approximately 1 inch) pieces. Peel the carrots, halve lengthwise and cut into 2-3 cm (approximately 1 inch) pieces. Rinse the rosemary, shake dry, pluck the leaves and chop finely.

Heat olive oil in a pan and fry the shallots and garlic over medium heat for 2-3 minutes until translucent. Add the celery and carrots, and cook for another 2 minutes. Remove the garlic from the pan.

2.

Stir the tomato paste and rosemary into the carrot-celery mixture, and cook for 30 seconds. Pour in the vegetable broth and bay leaf, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, cook the macaroni in boiling salted water according to package directions. Drain the macaroni briefly in a sieve and add to the soup.

Serve the soup in bowls and garnish with chives.