Minestrone with Gremolata

Ingredients

• 2 carrots
• 400 g white cabbage
• 400 g savoy cabbage
• 2 onions
• 3 tbsp olive oil
• 1 l vegetable broth
• Salt
• Pepper
• 1 bunch parsley
• 1 untreated lemon
• 1 Garlic clove
• 1 can white beans
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Peel and slice the carrots. Clean the white and savoy cabbages and cut them into bite‑size pieces. Dice the onions.

2. 2.

   Heat olive oil in a large pot. Brown the onions until golden brown. Add the vegetables and sauté briefly. Pour in the broth, season with salt and pepper, cover and simmer for 30 minutes.

3. 3.

   For the gremolata, chop the parsley. Grate the lemon zest. Finely dice the garlic. Mix all together.

4. 4.

   Drain the beans in a sieve and add them to the soup. Heat for 5 minutes. Taste and adjust seasoning. Serve the soup topped with gremolata and grated Parmesan.