Summer minestrone

Soup made of tomato puree, Vegetable Recipes, chicken broth and other ingredients, served with toasted white bread or garnished with grated parmesan cheese.

Ingredients:

500 g of smaller tomatoes 200 g green zucchini 120-150 g Vegetable Recipes 2 tbsp olive oil 1 tbsp tomato puree 4 pcs of shallots 3 pcs garlic cloves 1 l chicken stock ground pepper salt fresh basil and toasted slices of white bread grated Parmesan cheese or Parmesan shavings for garnish

Procedure:

1. Heat olive oil in a large pot, add finely chopped shallots and sauté for 5 minutes
2. Stir in the tomato puree, after a while the peeled tomatoes, washed, diced zucchini and peeled, thinly sliced garlic cloves
3. Sauté everything for 10 minutes over a low heat, then pour in the chicken stock, add the pasta and cook for 15 minutes to soften the Vegetable Recipes and season the soup with salt and ground pepper
4. Finally, stir in finely chopped basil and serve the soup portions sprinkled with grated Parmesan cheese.

Recommendation:

Serve toasted baguette slices or toasted bread as a side dish.