Spring minestrone

Spring minestrone

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 375 kcal
, Fat: 16 g
, Carbohydrate: 38 g
, Protein: 16 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Minestrone

a little rapeseed oil
2 spring onions incl. green parts, cut into rings, greens set aside
1 tin chickpeas (approx. 200 g), rinsed and drained
150 g Blaue St. Galler potatoes (blue potatoes), cut into approx. 2 cm cubes
2 litres vegetable bouillon
150 g pasta (e.g. pasta shells)
1 pair sausage (e.g. smoked sausage, approx. 120 g), thinly sliced
100 g thin green asparagus, cut in half
150 g Swiss chard, finely chopped
1 tbsp lime juice
salt and pepper to taste
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How it's done

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Minestrone

Heat the oil in a large pan, add the onions, sauté briefly. Add the chickpeas and potatoes, cook briefly. Pour in the stock and bring to the boil. Add the pasta, sausage and asparagus, continue to simmer until the pasta is al dente. Add the Swiss chard and reserved spring onion greens for the final 2 mins. Add the lime juice, season the soup.

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