Green minestrone

Green minestrone

Total: 45 Min. | Active: 45 Min.
lactose-free, healthy and balanced
Nutritional value / person: 427 kcal
, Fat: 25 g
, Carbohydrate: 20 g
, Protein: 26 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


olive oil, for frying
400 g minced meat (beef)
½ tsp salt
a little pepper


1 garlic clove, minced
1 leek, cut into thin rings
1 fennel, quartered, thinly sliced
300 g waxy potatoes, diced
150 g frozen green beans, defrosted, chopped
150 g peas, defrosted
1 bay leaf
1 ⅕ litres beef bouillon

To serve

2 tbsp lemon juice
3 tbsp olive oil
½ bunch herbs (e.g. parsley, dill, mint), finely chopped
½ tsp chilli flakes
½ tsp sea salt
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How it's done

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Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season. Wipe the cooking fat from the pan and add a little oil if necessary.


Sauté the vegetables in the pan for approx. 3 mins., add the bay leaf, pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, simmer the minestrone (uncovered) for approx. 20 mins.

To serve

Whisk together the lemon juice and oil, add the herbs, season with salt. Plate up the minestrone, drizzle with the herb oil.

Good to know
Note: Use fresh beans and peas instead of frozen ones.

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