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Minestrone soup

(0)
30 Min
 
portions
6 %

Carbs

2 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1495 g
Energy 197 kJ / 48 kcal 2944 kJ / 705 kcal
Sat. fat 1 g 9 g
Unsat. fat 1 g 12 g
Fibre 1 g 14 g
Salt 167 mg 2488 mg
Units:
 
  • 986 ml
    Beef stock
  • 120 g
    Tomato
  • 60 g
    Pancetta
  • 60 g
    Pea
  • 60 g
    Celery
  • 60 g
    Onion
  • 60 g
    Carrot
  • 60 g
    Fusilli
  • 15 g
    Parsley
  • 1.5 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards
Method

Preparation time

10 Min

Cooking time

20 Min

1

Deseed the tomato and cut into 0.5 cm cubes.

Chop the onion and celery into 0.5 cm cubes.

Chop the carrot into thin slices and slice the pancetta into thin strips.

2

Stir fry the vegetables with the panchetta for 2-3 minutes.

3

Add the beef stock and the fusilli to the frying vegetables and bring to a boil.

Simmer for 10 minutes.

Chop the parley and add to the soup.

4

Season with pepper and serve your soup…

Tips

1

Serve with freshly grated Parmezan cheese

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