Kid-Friendly Minestrone
A colorful children’s minestrone with small veal balls and plenty of vegetables: a vibrant mix of summer produce provides vitamins, minerals, and fiber.
Ingredients
- 150 g colorful alphabet pasta
- Salt
- 200 g carrots (2 carrots)
- 500 g zucchini (2 zucchinis)
- 450 g cauliflower (0.5 head)
- 2 Garlic cloves
- 2 onions
- 2 tbsp olive oil
- Pepper
- 1.5 l classic vegetable broth
- 250 g veal mince
- 425 g White beans (canned)
- 100 g peas (frozen)
- 50 g Parmesan
Instructions
-
1.
Cook pasta in salted water until just al dente, drain in a colander, rinse with cold water and let it dry.
-
2.
Peel and trim carrots, cut into 5 mm cubes. Wash zucchini, pat dry, trim and cut into 5 mm cubes.
-
3.
Trim cauliflower, wash and break into florets. Peel garlic and onions, finely dice them.
-
4.
Heat oil in a pot, sauté onion and garlic for 2 minutes until translucent.
-
5.
Add carrots to the pot and sauté for about 1 minute. Add zucchini and cauliflower.
-
6.
Season with salt and pepper. Pour in broth and simmer everything for about 10 minutes.
-
7.
Meanwhile, shape veal mince into small balls using damp hands.
-
8.
Take about 350 ml of the soup liquid, pour it into a small pot and bring to a boil again.
-
9.
Add the meatballs, cover, and cook just below boiling point on medium heat for 5 minutes.
-
10.
Rinse white beans in cold water, drain well.
-
11.
Add beans, peas, pasta, and veal balls with broth back to the pot, bring to a boil. Taste and adjust seasoning with salt and pepper. Grate Parmesan with a grater or cheese plane and serve separately with the soup.
