Minestrone

Name: Minestrone
Cuisine: Indian
Ingredients: 20 ml Refined oil; 20 g Leeks, half roundels; 30 g Carrots, cut into paysanne; 20 g Zucchini, thinly sliced; 10 g French beans, thinly sliced; 20 g Celery, thinly sliced; 10 g Cabbage, cut into paysanne; 300 ml Vegetable stock; 100 g Tomato concasse; 1 pinch Fresh oregano; 2-3 Fresh basil leaves; 100 g Baked beans; 15 g Macaroni pasta; 1 tsp Salt & white pepper powder; 5 ml Olive oil, for garnish; 5 g Parmesan cheese, for garnish

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Ingredients

20 mlRefined oil
20 gLeeks, half roundels
30 gCarrots, cut into paysanne
20 gZucchini, thinly sliced
10 gFrench beans, thinly sliced
20 gCelery, thinly sliced
10 gCabbage, cut into paysanne
300 mlVegetable stock
100 gTomato concasse
1 pinchFresh oregano
2-3Fresh basil leaves
100 gBaked beans
15 gMacaroni pasta
1 tspSalt & white pepper powder
5 mlOlive oil, for garnish
5 gParmesan cheese, for garnish

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Steps

1

Heat refined oil in a saucepan.
2

Add leeks, carrots, zucchinni, French beans & celery (do not add cabbage now).
3

Cover the pan, reduce the heat to low, cook for 15 minutes, shaking the pan occasionally.
4

Add the stock, tomato concasse & oregano.
5

Cover again & simmer for 20 minutes more
6

Add the baked beans, macaroni pasta, cabbage pieces & fresh basil leaves; cook for 10 minutes more.
7

Season with salt, pepper.
8

While serving, garnish with grated parmesan cheese & olive oil on top.