Root vegetable minestrone

Root vegetable minestrone

Total: 1 hr | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 353 kcal
, Fat: 10 g
, Carbohydrate: 50 g
, Protein: 14 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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2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, squeezed
200 g potatoes, cut into cubes
200 g carrots, cut into cubes
200 g parsnips, cut into cubes
200 g celeriac, cut into cubes
2 tbsp tomato puree
15 g dried porcini mushroom flakes


1 ½ litres vegetable bouillon
1 bay leaf
1 tin chickpeas (approx. 200 g), rinsed and drained
100 g elbow macaroni
salt and pepper to taste
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How it's done

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Heat the oil in a large pan. Sauté the onion, garlic, potatoes, carrots, parsnips and celeriac for approx. 5 mins. Add the tomato puree and porcini mushrooms, cook briefly.


Pour in the stock, bring to the boil, reduce the heat. Add the bay leaf, cover and simmer the minestrone for approx. 40 mins. Add the chickpeas and pasta, simmer (uncovered) for approx. 5 mins., season.


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