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🍲 Minestrone with Tomato-Cashew-Pesto

325 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• yellow bell pepper 2 pc.
• zucchini 2 pc.
• green beans 300 g
• broccoli 1 pc.
• oil 2 tbsp
• vegetable broth 1 L
• bay leaves, dried 1 pc.
• dried tomatoes 100 g
• garlic cloves 1 pc.
• rosemary, fresh 10 g
• cashew nuts 40 g
• parmesan 40 g
• salt pinch
• pepper, black ground pinch
• baguette 0.5 pc.

Instructions

1. 1. Halve the onion and peel it. Cut it into coarse pieces.
2. 2. Wash the bell pepper thoroughly. Cut it into quarters, remove the core and seeds. Dice the flesh.
3. 3. Rinse the zucchini. Cut off the ends and cut into coarse pieces.
4. 4. Rinse the beans. Cut them in half and remove the ends.
5. 5. Wash the broccoli. Divide it into small florets. Peel the hard stem and dice it.
6. 6. Heat the oil in a large pot over high heat.
7. 7. Sauté the onions together with the zucchini and bell pepper for about 2 minutes.
8. 8. Deglaze the vegetables with the broth. Add the bay leaf and the beans. Let the soup simmer for about 7 minutes.
9. 9. Add the broccoli to the pot. Cook it for another 5 minutes.
10. 10. Let the tomatoes drain. Catch the oil in a small container.
11. 11. Peel the garlic and chop it coarsely.
12. 12. Rinse the rosemary. Shake it dry. Strip the needles from the stems.
13. 13. Place the tomatoes, garlic, rosemary, cashew nuts, parmesan, and 1 tablespoon of tomato oil into a tall container.
14. 14. Blend the ingredients until smooth.
15. 15. Season the pesto with salt and pepper.
16. 16. Slice the baguette.
17. 17. Taste the minestrone. Remove the bay leaf.
18. 18. Fill the soup into bowls.
19. 19. Spread the pesto onto the baguette.
20. 20. Serve the baguette together with the minestrone.

Nutrition per serving

• kcal: 325
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 37 g