Basic Minestrone

Based on 8 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

Difficulty

Easy 👌
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
onion
250 g potatoes
carrot
½ celery root
1 clove garlic
½ fennel
¼ head savoy cabbage
¼ head cauliflower
¼ broccoli
bay leaves
1 tbsp fennel seed
½ leek
100 g green beans
½ kohlrabi
zucchini
3 stalks Swiss chard
100 g peas
75 g cherry tomatoes
1 tbsp sugar
salt
pepper
olive oil
Parmesan cheese (for serving)
ciabatta bread (for serving)
mixed herbs (for garnish)
pesto (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large, with lid)
  • cooking spoon

Nutrition per serving

Cal
22
Protein
6 g
Fat
1 g
Carb
28 g
  • Step 1/4

    Peel the onions, potatoes, carrots, and celeriac and cut into small pieces, approx. 1 cm in size. Slice the garlic. Cut the fennel, savoy cabbage, cauliflower, and broccoli into slightly larger, bite-sized pieces. Heat olive oil in a large stockpot on medium heat, then add the vegetables and sauté.
    • onion
    • 250 g potatoes
    • carrot
    • ½ celery root
    • 1 clove garlic
    • ½ fennel
    • ¼ head savoy cabbage
    • ¼ head cauliflower
    • ¼ broccoli
    • olive oil
    • cutting board
    • knife
    • pot (large, with lid)
    • cooking spoon

    Peel the onions, potatoes, carrots, and celeriac and cut into small pieces, approx. 1 cm in size. Slice the garlic. Cut the fennel, savoy cabbage, cauliflower, and broccoli into slightly larger, bite-sized pieces. Heat olive oil in a large stockpot on medium heat, then add the vegetables and sauté.

  • Step 2/4

    Fill up the pot with water roughly until vegetables are covered, add bay leaf and fennel seeds and simmer for approx. 15-20 min. with the lid closed. In the meantime, peel the remaining vegetables if necessary and cut them into bite-sized pieces.
    • bay leaves
    • 1 tbsp fennel seed
    • ½ leek
    • 100 g green beans
    • ½ kohlrabi
    • zucchini
    • 3 stalks Swiss chard
    • 100 g peas
    • 75 g cherry tomatoes

    Fill up the pot with water roughly until vegetables are covered, add bay leaf and fennel seeds and simmer for approx. 15-20 min. with the lid closed. In the meantime, peel the remaining vegetables if necessary and cut them into bite-sized pieces.

  • Step 3/4

    Add the remaining ingredients depending on their needed cooking time, then let each simmer for approx. 5-10 min. and, if necessary, refill the pot with water before adding the next ingredient. Add leek, green beans, chard stems, kohlrabi and zucchini. Season with salt, pepper and sugar and simmer for approx.  5-10 min. Then, add in chard greens, peas and cherry tomatoes at last. Let simmer for approx. another 3 min.
    • 1 tbsp sugar
    • salt
    • pepper

    Add the remaining ingredients depending on their needed cooking time, then let each simmer for approx. 5-10 min. and, if necessary, refill the pot with water before adding the next ingredient. Add leek, green beans, chard stems, kohlrabi and zucchini. Season with salt, pepper and sugar and simmer for approx. 5-10 min. Then, add in chard greens, peas and cherry tomatoes at last. Let simmer for approx. another 3 min.

  • Step 4/4

    Cut the ciabatta into slices. Serve the soup and garnish with soft herbs like parsley or basil leaves, Parmesan cheese, and a few spoons of homemade pesto. Enjoy!
    • Parmesan cheese (for serving)
    • ciabatta bread (for serving)
    • mixed herbs (for garnish)
    • pesto (for serving)

    Cut the ciabatta into slices. Serve the soup and garnish with soft herbs like parsley or basil leaves, Parmesan cheese, and a few spoons of homemade pesto. Enjoy!