WWW.FREI-STYLE.COMMinestrone with savoy cabbage and white beans
Ingredients
- 1 onion
- 2 stalks leek
- 1 Tbsp olive oil
- 4 carrots
- 1/2 savoy cabbage
- 1,5 l(6 cups) vegetable broth
- 200 g (7 oz.) cannelini beans pre-cooked/from the jar
- 150-200 g (5-7 oz.) Risoni noodles
- salt, pepper
- cress
WALNUT PARMESAN
- 3 Tbsp Walnüsse
- 1 Tbsp Hefeflocken
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- 1.Finely chop the onions
- 2.Finely chop the leek in rings and rinse them well
- 3.Sauté both in olive oil
- 4.Peel and cut the carrots and add them to the onions
- 5.Cut the savoy cabbage in bite-sized pieces and add them to the pan
- 6.Roast everything for 3- 5 minutes while stirring
- 7.Deglaze with vegetable broth
- 8.Let it simmer with a closed lid for approx. 10-15 minutes until the vegetables are well done but still a bit crunchy
- 9.Boil the Risoni noodles in a separate pot with some salt water
- 10.Rinse the beans
- 11.Season the soup with salt and pepper and serve them with your preferred sides and the walnut-parmesan
WALNUT PARMESAN
- 1.Roast the walnuts in a pan without fat
- 2.Add them into a food blender with the herbs and mix them well
Notes
Tip from my kitchen: this minestrone is a rewarding make-ahead dish. Cook the Risoni separately and only add them when serving, otherwise they soak up all the broth overnight. The soup keeps covered for 3–4 days in the fridge and freezes in portions for up to 3 months (add fresh pasta then). I like to make the walnut parmesan in a double batch – it keeps in a jar for about a week and is lovely on pasta, salad or roasted vegetables. For a more filling bowl, simply add more beans or Risoni.
Nutrition per serving: 370 kcal