for 4 person

Vegetables

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

Minestrone

1 ½ litre	vegetable bouillon
1	bay leaf
1 tin	chickpeas (approx. 200 g), rinsed and drained
100 g	elbow macaroni
	salt and pepper to taste

How it's done

Vegetables

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.

Minestrone

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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