Green Minestrone with Parmesan

Ingredients

• 200 g carrots
• 1 Zucchini
• 1 kohlrabi
• 500 g savoy cabbage
• 200 g green asparagus
• 0.5 spring onions
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 1 l vegetable broth
• Salt
• Pepper (freshly ground)
• lovage
• 3 tomatoes
• 1 can white beans (400 g drained weight)
• 2 tbsp chopped parsley
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash and clean or peel the vegetables. Cut carrots into bite‑size sticks, slice zucchini, dice kohlrabi. Slice savoy cabbage into 2 cm strips, cut asparagus and spring onions diagonally into about 4 cm pieces. Peel shallots and split them lengthwise, then sauté in hot olive oil until translucent; squeeze in garlic, add the vegetables and stir for about 5 minutes. Pour in broth, bring to a boil and simmer for about 20 minutes. Season with salt, pepper and lovage.

2. 2.

   Meanwhile, blanch tomatoes, peel, quarter, seed and dice them. Drain beans. Mix tomato cubes and beans into the soup, heat through, taste again with salt and pepper. Serve sprinkled with parsley and Parmesan.