Italian Minestrone Soup recipe
Last Updated on
Ingredients
3 servings 1 kg of tomatoes 1 pc of carrots 80 g peas 1 pc of zucchini 200 g of beans in a little salty brine 100 g Italian pasta Conchigliette scallops grated Parmesan for sprinkling 1 pc. 1 onion of medium size 2 cloves of garlic basil oregano bay leaf salt ground pepper 1 tsp oil (sunflower, 1 Chop the onion and fry it with the garlic in a little oil. Add the beans and the chopped carrots. Stir and add 1,5 l and 2 l of water (depending on how thick you want the soup). Leave to cook for 10-15 minutes. 2 Add the peeled and crushed tomatoes. 3 Add the pasta to the soup and cook, stirring occasionally, for 20-30 minutes. 4 When the pasta is al dente, add the peas, stir and season the soup with oregano, basil, bay leaves, salt and pepper to taste. 5 Finally, sprinkle the soup with grated Parmesan cheese.6 —- 7 // 8 The author is a compliment® of the Brno-based Institute for Weight Reduction and Prevention, which helps to reduce body weight mainly through dietary changes. These recommendations for weight loss and weight maintenance are based on the World Health Organization’s recommendations and 18 years of experience.// 9 —- 10 Energy: 11 Values (per serving): 12 Energy: 1470 kJ 13 Protein: 15 g 14 Carbohydrate: 64 g 15 Fat: 3.6 g.
