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🍽️ Kids' Minestrone

357 kcal · 30 min · 4 servings

Ingredients

• 150 g colorful alphabet pasta
• salt
• 200 g carrots (2 carrots)
• 500 g zucchini (2 zucchini)
• 450 g cauliflower (0.5 cauliflower)
• 2 garlic cloves
• 2 onions
• 2 tbsp olive oil
• pepper
• 1.5 l classic vegetable broth
• 250 g veal mince
• 425 g white beans (can)
• 100 g peas (frozen)
• 50 g parmesan

Instructions

1. 1. Cook pasta in salted water until al dente.
2. 2. Drain the pasta in a colander.
3. 3. Rinse the pasta with cold water.
4. 4. Let the pasta drain well.
5. 5. Peel the carrots.
6. 6. Cut the carrots into 5 mm cubes.
7. 7. Wash the zucchini.
8. 8. Dry the zucchini.
9. 9. Cut the zucchini into 5 mm cubes.
10. 10. Wash the cauliflower.
11. 11. Separate the cauliflower into small florets.
12. 12. Peel the garlic.
13. 13. Peel the onions.
14. 14. Finely dice the garlic.
15. 15. Finely dice the onions.
16. 16. Heat oil in a pot.
17. 17. Sauté the onions and garlic for 2 minutes.
18. 18. Add the carrots to the pot.
19. 19. Sauté the carrots for about 1 minute.
20. 20. Add the zucchini to the pot.
21. 21. Add the cauliflower to the pot.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Pour broth into the pot.
25. 25. Simmer everything for about 10 minutes.
26. 26. Wet your hands.
27. 27. Form small balls from the veal mince.
28. 28. Take about 350 ml of the liquid from the pot.
29. 29. Pour the liquid into a small pot.
30. 30. Bring the liquid to a boil again.
31. 31. Add the meatballs to the small pot.
32. 32. Cover the pot.
33. 33. Cook the balls for 5 minutes over medium heat.
34. 34. Rinse the beans in a colander with cold water.
35. 35. Let the beans drain well.
36. 36. Add the beans to the stew.
37. 37. Add the peas to the stew.
38. 38. Add the pasta to the stew.
39. 39. Add the veal balls to the stew.
40. 40. Pour the broth from the small pot into the stew.
41. 41. Bring the stew to a boil again.
42. 42. Season the minestrone with salt.
43. 43. Season the minestrone with pepper.
44. 44. Shave the Parmesan.
45. 45. Serve the Parmesan separately with the soup.

Nutrition per serving

• kcal: 357
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 28 g