MINESTRONE WITH SAVOY CABBAGE AND WHITE BEANS

• 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

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