Basic Minestrone

Step 1/4

• ⅓ onion
• 83⅓ g potatoes
• ⅓ carrot
• ⅛ celery root
• ⅓ clove garlic
• ⅛ fennel
• ⅛ head savoy cabbage
• ⅛ head cauliflower
• ⅛ 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

• ⅔ bay leaves
• ⅓ tbsp fennel seed
• ⅛ leek
• 33⅓ g green beans
• ⅛ kohlrabi
• ⅓ zucchini
• 1 stalks Swiss chard
• 33⅓ g peas
• 25 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

• ⅓ 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

• 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!

Enjoy your meal!