1 dessert spoon
Whole Wheat Bread
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.
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.
Add a pinch of salt – pepper. Add the boiling water and let it simmer for 10-12 minutes on medium heat.
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.)