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🍽️ Fresh Summer Minestrone

454 kcal · 30 min · 4 servings

Ingredients

• 100 g frozen peas
• 100 g corn (can; drained weight)
• 250 g cherry tomatoes
• 2 carrots
• 1 small zucchini
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• sweet paprika powder
• 1 pinch chili flakes
• 250 g small soup pasta (e.g. Anelli)
• 100 g Parmesan
• basil (for garnish)

Instructions

1. 1. Thaw the peas and drain the corn.
2. 2. Wash the tomatoes and let them drain as well.
3. 3. Peel the carrots and slice them into thin rounds.
4. 4. Wash the zucchini, trim the hard ends, and dice it finely.
5. 5. Peel the onion and garlic and chop them finely.
6. 6. Heat the oil in a large pot.
7. 7. Sauté the onions and garlic in it.
8. 8. Stir in the tomato paste briefly.
9. 9. Deglaze the mixture with the broth.
10. 10. Bring the soup to a boil.
11. 11. Add the carrots to the soup.
12. 12. Season with salt, pepper, paprika, and chili.
13. 13. Simmer everything on low heat for 8 to 10 minutes.
14. 14. Add the zucchini, peas, corn, and pasta.
15. 15. Grate the Parmesan coarsely.
16. 16. Remove the pot from the heat.
17. 17. Stir about one-third of the cheese into the soup.
18. 18. Taste the soup again and adjust seasoning if needed.
19. 19. Divide the soup among the plates.
20. 20. Garnish with fresh basil if desired.
21. 21. Sprinkle the remaining Parmesan over the plates.
22. 22. Serve the soup immediately while hot.
23. 23. Serve with toasted whole wheat baguette and pesto.

Nutrition per serving

• kcal: 454
• Protein: 21 g · Fett/Fat: 14 g · Carbs: 59 g