for 4 person

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 litre	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

How it's done

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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