Ingredients for 4 people:
2 cloves of garlic
150 g celery stalks
300 g tomatoes
800 g small potatoes
2 tbsp olive oil
100 g finely sliced chorizo
Salt, pepper
1 tbsp tomato purée
1 l vegetable stock (instant)
3 stalks basil
approx. 1 tbsp red wine vinegar
50 g black olives
40 g coarsely grated Parmesan cheese
Preparation:
1. Peel garlic and press through a garlic press. Clean and wash the celery and tomatoes. Cut the celery into small pieces. Quarter the tomatoes, remove the seeds and cut the flesh into strips. Wash the potatoes carefully and halve.
2. Heat the oil and fry the chorizo for 2 minutes, remove. Add the garlic and celery in the frying fat. Add the tomatoes and potatoes and fry. Season with salt and pepper. Add the tomato paste and stock and cook for approx. 20 minutes.
3. Wash the basil, pluck the leaves and chop if necessary. Stir into the soup, season with salt, pepper and vinegar. Add the chorizo again. Serve the minestrone in portions, sprinkled with olives and parmesan.
Preparation time approx.: 45 minutes
Nutritional values per portion approx.:
Calories: 411
Joule: 1727
Protein: 13,9 g
Fat: 26,0 g
Carbohydrates: 29.4 g
(FoodCentrale by ddp images)
