Buon appetito!
Minestrone
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 2 tablespoons ELVEA Doppio Concentrato
- 1 can ELVEA diced tomatoes with Italian herbs
- 2 shallots
- 2 cloves garlic
- 3 tablespoons olive oil
- 4 deciliters of water
- sprig of thyme
- 2 bay leaves
- pepper
- salt
- 1 carrot
- 200 grams green beans
- 150 grams spaghetti
- 0.5 zucchini
- 100 grams of peas
- handful of fresh parsley
- 15 grams Parmesan cheese
Preparation
-
1
Finely chop the shallots and garlic, and sauté in a little olive oil. Sauté briefly.
-
2
Add the tomato paste and briefly sauté.
-
3
Add the diced tomatoes and the water.
-
4
Bring to a boil, along with the thyme and bay leaf.
-
5
Season with salt and pepper.
-
6
Walk for 15 minutes.
-
7
Cut the carrot and green beans into pieces and add them along with the broken spaghetti.
-
8
Boil for a few minutes.
-
9
Dice the zucchini and add it, along with the peas.
-
10
Taste to see if it is seasoned enough and serve with chopped parsley and parmesan.
