Minestrone soup
Ingredients
4 portions
200 g carrots
200 g courgette
150 g potatoes
100 g celery (root)
20 g of garlic
30 g of VERA oil
100 g of chickpeas in VERA marinade
100 g black beans in VERA marinade
100 g of VERA lentils
200 g pasta
2 l vegetable bouillon
Preparation
Fry the garlic in oil, add the diced vegetables and fry lightly.
Pour in the broth and cook until soft.
Towards the end of cooking, add the drained chickpeas, black beans and lentils and bring back to the boil. Season with salt and pepper.
Cook the pasta separately and add to the soup just before serving.
Sprinkle with grated Parmesan cheese for even more flavour.
