🍝 Fresh green minestrone with stuffed pasta pockets

Name: Fresh green minestrone with stuffed pasta pockets
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 2 onions; 2 carrots; 400 g fresh peas; 30 g butter; 800 ml vegetable broth; salt; pepper; 250 g ravioli (from the freezer section); 2 tbsp chopped fresh parsley

326 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
2 onions
2 carrots
400 g fresh peas
30 g butter
800 ml vegetable broth
salt
pepper
250 g ravioli (from the freezer section)
2 tbsp chopped fresh parsley

Instructions

1. Peel the garlic clove and chop it very finely.
2. Peel the onions and cut them into thin strips.
3. Clean the carrots, peel them, and slice them into rounds.
4. Remove the peas from the pods, wash them well, and let them drain.
5. Melt the butter in a large pot over medium heat.
6. Add the chopped garlic and onion strips to the pot and sauté for 1 to 2 minutes until soft and translucent.
7. Add the sliced carrots and peas to the vegetables.
8. Pour the vegetable broth into the pot.
9. Season the soup with salt and black pepper to taste.
10. Let the soup simmer over medium heat for 15 to 20 minutes.
11. Add the stuffed pasta (ravioli) to the soup.
12. Heat the pasta in the hot soup for 2 to 3 minutes.
13. Taste the soup one last time and adjust the seasoning with salt and pepper if needed.
14. Fill the finished soup into individual bowls.
15. Sprinkle each plate with fresh chopped parsley and serve the dish warm.

Nutrition per serving

kcal: 326
Protein: 17 g · Fett/Fat: 12 g · Carbs: 36 g