Minestrone Soup

Minestrone Soup

with Crispy Croutons

Time

35 Minutes

Serving

2 Person

Level

Easy

Calories

350-450 kcal/serving
Ingredients We Send

1 unit

Potato

1 unit

Carrot

1 unit

Leek

1 unit

Baking Paper

1 clove

Garlic

1 unit

Lemon

1 unit

Onion

1 unit

Celery

1 dessert spoon

Garlic Flakes

2 slice

Whole Wheat Bread


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Oven
  • Ovenware
  • Knife
  • Peeler
  • Pot
  • Mixing Bowl
Nutrition Values / per serving
Tarif
1

Boil 1 liter of water. (5 glasses of water)


Wash and peel onion, celery, carrot and potato. Chop these ingredients into medium sized cubes. (with 1 to 1.5 cm edges)


Divide leek into 4 pieces, vertically. Chop it at the same size as other vegetables. Chop the garlic finely.


2

Set the oven to 180 degrees and run it.


Take a pot on the stove. Add 1 tablespoon of olive oil when the pot is warm on medium heat. Start to sautée onions and garlic. After 2 minutes of sautéing, add celery and carrot. Mix and sauté for 2 more minutes. 


Finally, add potato and leek. Sauté all vegetables for 3 minutes.


3

Add a pinch of salt – pepper. Add the boiling water and let it simmer for 10-12 minutes on medium heat.


4

Cut the bread in the size of sugar cubes. Take the bread pieces into the mixing bowl. Add a pinch of salt – black pepper and garlic flakes. Mix all ingredients.


Lay the baking paper in the ovenware/tray. Take the pieces of bread you cut into cubes on the baking paper. Bake for 8-10 minutes until the bread is toasted, in a heated oven to 180c. 


You can serve Minestrone Soup with Crispy Croutons. (You can add lemon juice to your soup.)


Enjoy!