Minestrone with Celery and Carrots
A fresh vegetable soup featuring celery and carrots. Try this and more recipes from Spoonsparrow!
Ingredients
- 100 g shallots
- 4 Garlic cloves
- 200 g stalks of celery
- 150 g bundle of carrots
- 1 sprig rosemary
- 3 tbsp olive oil
- 1 tsp tomato paste
- 800 ml vegetable broth
- 1 bay leaf
- Salt
- freshly ground pepper
- 100 g short macaroni
- chives (for garnish)
Instructions
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1.
Dice the shallots finely and crush the garlic. Clean, wash, and cut the celery into 2–3 cm pieces. Peel the carrots, halve them lengthwise, and cut into 2–3 cm pieces. Remove rosemary needles and finely chop. Heat oil in a pot, sauté shallots and garlic over medium heat for 2–3 minutes until translucent. Add celery and carrots and cook another 2 minutes. Remove garlic.
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2.
Stir in tomato paste and rosemary, cooking for 30 seconds. Add broth and bay leaf, season with salt and pepper, and simmer uncovered for 20 minutes. Meanwhile, cook the macaroni according to package instructions in boiling salted water, drain briefly in a colander, and add to the soup. Serve the minestrone in bowl-shaped bowls and garnish with chives.
