Spring minestrone

Spring minestrone

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

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


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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