Minestrone

Peel the onion and dice it finely.

• 1 Onion

Peel the carrots and cut them into small cubes of about 1 cm.

• 2 Carrots

Heat the olive oil in a large pot over medium heat until it glistens.

• 1 tbsp Olive oil

Add the onion and carrots, salt lightly and cook for about 5 minutes until the onion is translucent and soft. Stir now and then.

• Salt

Meanwhile, while step 4 runs

Meanwhile, peel the potatoes and cut them into cubes of about 1 cm.

• 200 g Potatoes

Add the potatoes, diced tomatoes and 600 ml vegetable broth, stir and bring to a boil over high heat.

• 400 g Diced tomatoes
• 600 ml Vegetable broth

Turn down the heat, put the lid on halfway and simmer for about 10 minutes until the carrots are almost soft.

Meanwhile, while step 7 runs

Meanwhile, wash the zucchini, trim the ends and cut it into cubes of about 1 cm.

• 1 Zucchini

Meanwhile, while step 7 runs

Meanwhile, wash the basil, shake it dry and pick off the leaves.

• ½ bunch Basil

Add the zucchini and pasta to the soup and simmer uncovered for about 8 minutes until the pasta is al dente. Stir now and then so nothing sticks.

• 80 g Small pasta

Season the minestrone to taste with salt and pepper.

• Salt
• Pepper

Ladle the soup into bowls and sprinkle with the basil leaves.