Autumn minestrone

Autumn minestrone

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 206 kcal
, Fat: 5 g
, Carbohydrate: 23 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 onions
200g carrots
200g celeriac
150g leek
100g Chinese cabbage
1tbsp butter
50g dried beans
1 ½litres vegetable bouillon
50g pasta (e.g. conchiglie)
salt and pepper to taste
a little parsley
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How it's done

Chop the onion. Dice the carrot and celeriac, slice the leek and Chinese leaves. Heat the butter, sauté the vegetables and beans for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Add the pasta, cook uncovered for approx. 10 mins. until al dente, season. Tear off the parsley leaves and sprinkle over the top.


Cutting onions

Cutting onions

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

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