Summer Minestrone

Ingredients

• 100 g frozen peas
• 100 g Corn (canned; drained weight)
• 250 g Cherry Tomatoes
• 2 carrots
• 1 small zucchini
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 800 ml vegetable broth
• Salt
• black pepper (freshly ground)
• Sweet Paprika Powder
• a pinch of chili flakes
• 250 g small pasta shells (e.g., anelli)
• 100 g Parmesan
• basil (for garnish)

Instructions

1. 1.

   Thaw the peas and drain the corn. Wash and dry the tomatoes. Peel and slice the carrots. Wash, trim, and dice the zucchini. Peel and finely chop the onion and garlic. Heat the oil in a large pot and sauté the onion with the garlic. Briefly cook in the tomato paste and then add the broth. Bring to a boil. Add the carrots, season with salt, pepper, paprika, and chili, and simmer gently for 8–10 minutes. Then add the zucchini, peas, corn, and pasta. Simmer lightly for another 7–10 minutes until the pasta is al dente. After about 5 minutes, add the tomatoes and cook together.

2. 2.

   Grate the Parmesan finely. Remove the soup from heat and stir in about one‑third of the cheese. Taste again and ladle onto plates. Garnish with basil if desired and sprinkle with remaining Parmesan before serving hot.

3. 3.

   Serve with toasted whole‑grain baguette and pesto on the side.