Scampi Minestrone

Ingredients

• 750 g tomatoes
• 1 zucchini each, 1 carrot, and onions
• 1 head of fennel
• 1 red bell pepper
• 1 leek stalk
• 150 g red beans
• 2 cloves garlic
• 4 tbsp olive oil
• 750 ml instant vegetable broth
• 200 g short spiral pasta
• salt, freshly ground pepper
• 12 raw cocktail shrimp (with shell)
• 1-2 tbsp balsamic vinegar

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water for 1 minute, then shock them in cold water and peel. Cut the tomatoes into small pieces, removing the seeds. Peel the carrot. Clean and rinse the fennel. Quarter the bell pepper, clean and rinse it. Dice the carrots, fennel (set aside some greens for garnish), and pepper into very fine cubes. Rinse, clean, and slice the zucchini. Wash and cut the leek into rings. Drain the beans in a colander.

2. 2.

   Peel and dice the onion and garlic. Heat 2 tbsp olive oil in a pot. Sauté the onion and garlic. Add the vegetables (except the tomatoes) and stir-fry. Add the broth and tomatoes, cover, and simmer for 10 minutes.

3. 3.

   Cook the pasta in plenty of salted water according to package instructions until al dente. Heat the remaining olive oil. Fry the shrimp for 3-4 minutes.

4. 4.

   Drain the pasta and let it drain. Season the soup with salt, balsamic vinegar, and pepper. Add the pasta. Distribute the shrimp on a soup plate and ladle the soup over them. Serve garnished with fennel greens.