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🍰 Hearty Minestrone with Fresh Herb Topping

275 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 400 g white cabbage
• 400 g savoy cabbage
• 2 onions
• 3 tbsp olive oil
• 1 l vegetable broth
• salt
• pepper
• 1 bunch parsley
• 1 untreated lemon
• 1 garlic clove
• 1 can white beans
• 50 g freshly grated parmesan

Instructions

1. 1. Peel the carrots and slice them into thin rounds.
2. 2. Remove the tough stems from the white cabbage and savoy cabbage, then cut the vegetables into bite-sized pieces.
3. 3. Finely dice the onions.
4. 4. Heat the olive oil in a large pot.
5. 5. Fry the onions in it until golden brown.
6. 6. Add the prepared vegetables to the pot and sauté them briefly.
7. 7. Deglaze the mixture with the vegetable broth.
8. 8. Season the soup with salt and pepper.
9. 9. Let the soup simmer covered for 30 minutes.
10. 10. Finely chop the parsley for the gremolata.
11. 11. Grate the lemon zest finely.
12. 12. Dice the garlic very finely.
13. 13. Mix the parsley, lemon zest, and garlic in a bowl.
14. 14. Pour the beans into a sieve and let them drain.
15. 15. Add the beans to the soup.
16. 16. Heat the beans in the soup for 5 minutes.
17. 17. Taste the soup one last time and adjust the seasoning with salt and pepper.
18. 18. Serve the soup sprinkled with the gremolata and grated Parmesan.

Nutrition per serving

• kcal: 275
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 24 g