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Root vegetable minestrone
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 353
  • Fat about 10g
  • Carbohydrates about 50g
  • Protein about 14g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 200 g potatoes, cut into cubes
  • 2 garlic clove, squeezed
  • 200 g carrots, cut into cubes
  • 200 g celeriac, cut into cubes
  • 200 g parsnips, cut into cubes
  • 2 tbsp tomato puree
  • 15 g dried porcini mushroom flakes
  • 1.5 litres vegetable bouillon
  • 1 bay leaf
  • 1 tin chickpeas (approx. 200 g), rinsed and drained
  • 100 g elbow macaroni
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the oil in a large pan. Sauté the onion, garlic, potatoes, carrots, parsnips and celeriac for approx. 5 mins. Add the tomato puree and porcini mushrooms, cook briefly.
Pour in the stock, bring to the boil, reduce the heat. Add the bay leaf, cover and simmer the minestrone for approx. 40 mins. Add the chickpeas and pasta, simmer (uncovered) for approx. 5 mins., season.

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