Minestrone Soup with Parmesan
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 carrots
- 2 stalks Celery
- 1 Zucchini
- 3 Tomatoes
- 200 grams canned Corn
- 2 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 l Vegetable broth
- 100 grams Couch grass (or other small pasta)
- 2 Tbsps finely chopped Basil
- salt
- freshly ground peppers
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Cook the pasta al dente according to package directions. Set aside.
2.
Rinse the carrots, peel and finely dice.
3.
Rinse, trim and cut celery and zucchini into small dice.
4.
Blanch tomatoes, cool in ice water, peel, quarter, core and dice.
5.
Drain corn.
6.
Peel and chop the shallots and garlic.
7.
Heat the olive oil in a saucepan. Sauté shallots and garlic until translucent. Add the carrot, celery, squash and corn and sauté briefly. Add the broth, bring to a simmer, cover and cook for 10-12 minutes.
8.
Stir the pasta and tomatoes into the soup. Season with salt and pepper.
9.
Stir in the basil, sprinkle with Parmesan and serve.
