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🍽️ Vegetable Minestrone

247 kcal · 30 min · 4 portions

Ingrédients

• 1 carrot
• 100 g kidney bean
• 1 shallot
• 1 small garlic clove
• 50 g celery stalk (1 stalk)
• 150 g tomatoes
• 1 tbsp olive oil
• 1 tsp tomato paste
• 1 tsp balsamic vinegar
• salt
• pepper
• 150 ml vegetable broth
• 50 g peas (frozen; thawed)

Préparation

1. 1. Peel the carrots and slice them.
2. 2. Wash the beans and cut them into bite-sized pieces.
3. 3. Peel the shallot and garlic and dice them finely.
4. 4. Wash the celery and chop it finely.
5. 5. Wash the tomatoes and chop them.
6. 6. Heat the olive oil in a pot.
7. 7. Sauté the shallot, garlic, and celery for 2 minutes over medium heat.
8. 8. Stir in the tomato paste and chopped tomatoes.
9. 9. Deglaze the mixture with vinegar.
10. 10. Season the soup with salt and pepper.
11. 11. Pour in the broth.
12. 12. Let the soup simmer for 15 minutes over low heat.
13. 13. Place the carrots, beans, and peas in a steamer insert.
14. 14. Place the steamer insert over a pot with a little boiling water.
15. 15. Steam the vegetables for about 7 minutes until tender.
16. 16. Puree the soup with an immersion blender.
17. 17. Pour the soup into a bowl.
18. 18. Garnish the soup with the steamed vegetables.

Nutrition par portion

• kcal: 247
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 26 g