Vegetable Minestrone

Ingredients

• 1 Carrot
• 100 g kidney beans
• 1 Shallot
• 1 small clove of garlic
• 50 g celery stalk (1 stick)
• 150 g tomatoes
• 1 tbsp Olive Oil
• 1 tsp tomato paste
• 1 tsp balsamic vinegar
• Salt
• Pepper
• 150 ml Vegetable broth
• 50 g peas (frozen; thawed)

Instructions

1. 1.

   Peel and slice the carrot. Clean, rinse and cut the beans into bite-sized pieces. Peel and dice the shallot and garlic. Wash and chop the celery. Clean, rinse and chop the tomatoes.

2. 2.

   Heat olive oil in a pot. Sauté the shallot, garlic and celery for 2 minutes over medium heat. Add tomato paste and tomatoes, stir and deglaze with vinegar. Season with salt and pepper, add broth and simmer gently for 15 minutes.

3. 3.

   Meanwhile steam the carrot, beans and peas covered in a steamer basket over barely boiling water for about 7 minutes.

4. 4.

   Puree the soup with an immersion blender and serve in a bowl with the vegetables on top.