Warm up in winter with a hot soup and at least mentally go on a trip to Italy?
Here you will find the recipe for green minestrone - the popular Italian vegetable soup fills you up and warms you from the inside.
In the cold season, there are a number of culinary things you can do to warm yourself up.
For example with delicious soups that warm your heart from the inside.
Italian cuisine in particular has delicious soup recipes to offer, such as the potato soup from Bella Italia or a creamy gnocchi and tomato soup.
Read below how to cook the recipe for the green minestrone.
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Warm up on cold winter days with an Italian green minestrone.
© CSP_fahrwasser/Imago
Spain and Greece also have delicious soups to offer, such as chorizo potato soup or gyros soup with homemade gyros spices.
You need the following ingredients for the warming green minestrone from Italy
For the vegetable broth:
1 carrot
1/4 celeriac
500g ice cubes
2 small onions
Salt
pepper
For the minestrone:
3 tbsp olive oil
1 large onion
1 bulb of fennel
1 clove of garlic
4 green tomatoes
1 red tomato
2 allspice corns
1/2 tsp cloves
1/2 tsp peppercorns
1/2 leek
100 g Swiss chard
200 grams of peas
100 g soup noodles
1/4 bunch basil
1/4 bunch oregano
3 sticks of green asparagus
For the Parmesan Sunflower Crumble:
50g Parmesan
100 g sunflower seeds
You will also need the zest of two limes and a quarter bunch of mint.
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How to prepare the warm Italian vegetable soup green minestrone for cold winter days
Wash, peel and dice the carrot and celery.
Put both in a saucepan with about three liters of water and the ice cubes and let the vegetable stock simmer over low heat.
Then peel and halve the onions and roast them in a pan for 5 to 10 minutes.
Then add the roasted onions to the vegetable broth and let everything simmer on medium for about 20 minutes.
Don't forget to skim off the foam regularly.
Finally, remove the vegetables, run the vegetable stock through a fine sieve and season with salt and pepper.
In the meantime, you can clean and dice the vegetables for the minestrone.
Heat the olive oil in a large saucepan and add the onion, fennel and garlic to sauté.
The green and red tomatoes are also sautéed in the pot, as are the allspice, cloves, peppercorns, leeks and chard.
Then deglaze the vegetable pot with two liters of the homemade vegetable stock and let everything boil up again briefly and then simmer on a medium level for a quarter of an hour.
Then add the peas, pasta, herbs and asparagus and let the minestrone simmer for another five minutes.
For the Parmesan Sunflower Crumble, preheat the oven to 165 degrees Celsius for a fan oven (185 degrees Celsius for top and bottom heat).
Finely grate the Parmesan and place in a bowl.
Also, crush the sunflower seeds and mix them with the parmesan.
Place the parmesan and sunflower seed mixture on the parchment-lined baking sheet and bake for about ten minutes, until the parmesan and sunflower crumble is crispy and golden brown.
Serve the green minestrone with the parmesan sunflower crumble, lime zest and mint leaves.
Homemade Mediterranean olive bread also goes well with it.
List of rubrics: © CSP_fahrwasser/Imago