Classic minestrone

139 0

1 onion
1 (approx. 200 g) Leek stick
3 (approx. 300 g) Carrots
3 (approx. 600 g) Zucchini
2 stalks of celery
4 (approx. 250 g) waxy potatoes
150 g white cabbage
2 EL clarified butter
Salt
Pepper
1 l Vegetable stock (instant)
3 EL lemon juice
750 ml Tomato juice
~~1 Bund Parsley~~

~~1 can (s) (425 ml) giant white beans~~

45 minutes
light

1.

Peel the onion and dice it finely. Clean, wash and finely dice the leek, carrots and zucchini. Wash the celery, pat dry and cut into fine slices. Peel, wash and finely dice the potatoes. Clean, wash and cut the cabbage into fine strips. Heat clarified butter in a saucepan. Add vegetables and sweat. Season with salt and pepper. Deglaze with the broth, lemon juice and tomato juice and cook for about 10 minutes. In the meantime, wash the parsley, pat dry and pluck the leaves from the stems, except for a few to decorate. Roughly chop the parsley, add to the soup and stir. Drain the beans, add them to the soup and let them steep for about 5 minutes. Garnish the soup with parsley

2.

With 10 people: