Classic minestrone

Step 1/5

• ½ clove garlic
• ½ chili pepper
• ¼ stalk leek
• ¼ zucchini
• 50 g broccoli
• 50 g potatoes
• 1 onions
• ½ carrot

• cutting board
• knife

Finely chop garlic. Remove seeds from the chili pepper and mince. Finely dice leek, zucchini, broccoli, potatoes, onions, and carrot.

Step 2/5

• ½ tbsp olive oil
• ½ tbsp white balsamic vinegar

• large saucepan
• cooking spoon

Sauté garlic, chili, onion, potatoes, leek, and carrot in olive oil over medium heat. Deglaze pan with white balsamic vinegar.

Step 3/5

• 400 ml vegetable stock
• ¼ tbsp nutmeg
• salt
• pepper

Fill pan with vegetable stock and season with nutmeg, salt, and pepper. Next, add zucchini and broccoli and simmer the soup on medium heat for approx. 7 - 10 min.

Step 4/5

• ½ tomato
• 1 green onions
• 5 g basil
• 1½ cobs baby corn

• cutting board
• knife

Meanwhile, dice the tomatoes and slice green onions into rings and basil into strips. Quarter baby corn lengthwise.

Step 5/5

• 50 g white beans
• ½ tbsp olive oil

Add tomatoes, green onions, basil, baby corn, and beans and boil over medium heat for an additional 5 – 7 min. Drizzle with the rest of the olive oil to serve.

Enjoy your meal!