Servings: persons
Summer Minestrone Soup
Delicious, delightful, and tasty minestrone soup. Minestrone soup is a thick, Italian soup made without meat.
Ingredients
- 1000 gram Asparagus Thin and green
- 1500 gram Peas Fresh and unshelled
- 2000 gram Broad Beans fresh, new and unshelled
- 2 cloves Garlic Peeled and chopped
- 1 pcs. Celery Leaf Small and chopped
- 3 pcs. Red Onion Small, peeled and chopped
- 54 gram Olive Oil
- 450 gram Beans Green, new, trimmed and chopped
- 1 l Broth Chicken
- Sea Salt
- Pepper From grinder
- 0.5 bunch Basil Leaves Finely chopped (or marjoram or mint)
- 300 gram Whipping Cream
- 150 gram Parmesan Freshly grated
- 125 gram Pesto
Instructions
- Cut or snap off the woody ends of the asparagus, then cut the stalks into 1 cm pieces.
- Shell the peas and broad beans.
- Sauté garlic, celery, and onions over low heat in the olive oil for about 10 minutes until the onions are translucent.
- Divide asparagus, peas, broad beans, and green beans into two bowls.
- Add one bowlful to the onion mixture, and let the vegetables sauté, stirring occasionally, for 5 minutes.
- Season with sea salt and black pepper.
- Pour in the chicken stock and bring the soup to a boil.
- Let it simmer for 15 minutes.
- Add the remaining vegetables and cook for an additional 10 minutes.
- Remove the pot from the heat and stir in the basil and cream.
- Let the soup cool to room temperature, then serve with Parmesan and pesto.