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🍲 Minestrone with small semolina dumplings

210 kcal · 30 min · 4 servings

Ingredients

• butter 50 g
• organic lemon 1 pc.
• basil, fresh 20 g
• eggs 1 pc.
• semolina 100 g
• salt pinch
• pepper, black ground pinch
• soup vegetables 1 bunch
• onions, yellow 1 pc.
• spinach leaves 200 g
• tomatoes, dried 80 g
• olive oil 2 tbsp
• vegetable broth 1 L

Instructions

1. 1. Take the butter out of the fridge in time so that it becomes soft.
2. 2. Wash the lemon thoroughly.
3. 3. Finely grate about 1 teaspoon of lemon zest.
4. 4. Halve the lemon and squeeze out the juice.
5. 5. Wash the basil.
6. 6. Dry the basil thoroughly.
7. 7. Chop the basil finely.
8. 8. Put the butter into a bowl.
9. 9. Beat the butter with a whisk until creamy.
10. 10. Add the basil to the butter.
11. 11. Add the egg to the butter.
12. 12. Add the semolina to the butter.
13. 13. Season the mixture with salt.
14. 14. Season the mixture with pepper.
15. 15. Add the lemon zest to the mixture.
16. 16. Knead everything well.
17. 17. Chill the mixture for about 30 minutes.
18. 18. Bring about 3 liters of salted water to a boil in a large pot.
19. 19. Wash the soup vegetables.
20. 20. Peel the vegetables if necessary.
21. 21. Remove the ends from the vegetables.
22. 22. Cut the vegetables into small pieces.
23. 23. Cut the celery into thin strips.
24. 24. Slice the carrots into thin slices or grate them.
25. 25. Peel the onion.
26. 26. Dice the onion finely.
27. 27. Wash the spinach.
28. 28. Spin the spinach dry.
29. 29. Chop the spinach roughly.
30. 30. Place the dried tomatoes in a sieve.
31. 31. Drain the tomatoes.
32. 32. Slice the tomatoes into strips.
33. 33. Form 20 small dumplings from the semolina mixture.
34. 34. Cook the dumplings in simmering salted water.
35. 35. Ensure that the water does not boil vigorously.
36. 36. Cook the dumplings for about 18 to 20 minutes.
37. 37. Remove the dumplings with a slotted spoon.
38. 38. Set the dumplings aside.
39. 39. Heat 1 tablespoon of oil in another pot over medium heat.
40. 40. Sauté the onion with the soup vegetables for about 2 minutes until translucent.
41. 41. Deglaze the mixture with broth.
42. 42. Season the soup with salt.
43. 43. Season the soup with pepper.
44. 44. Bring the soup to a boil.
45. 45. Simmer the soup covered for 10 minutes.
46. 46. Add the tomatoes to the soup.
47. 47. Add the spinach to the soup.
48. 48. Cook the soup for about 1 minute more.
49. 49. Season the minestrone with salt and pepper to taste.
50. 50. Serve the minestrone with the dumplings.

Nutrition per serving

• kcal: 210
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 30 g