ELO Darling XS Mode D'emploi page 23

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Minestrone rapida
Ingredients for 2 persons:
4 tomatoes, fresh
1 red onion
3 cloves of garlic
400 g vegetables
Carrots, green beans, runner beans,
Fennel, leek, celery
750 ml vegetable broth
50 g noodles
1 bn parsley
Plunge the tomatoes into boiling water, let sit briefly and then drain. Bring 1.5
l of water to a boil and prepare the broth. Wash, peel and cut the vegetables.
Peel and halve the onions and cut into rings.
Sweat the onions and 1 garlic clove with a little olive oil in an open pressure
cooker, let brown slightly and deglaze with a dash of balsamic vinegar. Add
the chopped vegetables and 1 heaped teaspoon of salt and fry briefly. In the
meantime, peel, quarter and chop the tomatoes, removing the stalk ends. Add
the chopped tomatoes and 1 pinch of sugar. Pour in the vegetable broth and
add the noodles. Close the pressure cooker and set on high pressure (II). Bring
to a boil at high heat, reduce the heat when steam begins to escape and let
cook for about another 9 min. Open the cooker after all the steam has escaped,
stir the minestrone well and add salt and pepper to taste. Meanwhile, roast the
pine nuts in a pan without oil and let cool immediately. Coarsely chop the herbs
and put them with 1-2 garlic cloves into a tall, narrow measuring cup. Add the
pine nuts and the Parmesan to the mixed herbs and purée briefly with olive oil
at a high setting. Optionally, roast baguette slices in olive oil. Serve the finished
minestrone in a large, deep bowl and garnish with crostini and pesto.
E
P
2 bn basil
PL
30 g pine nuts
10 g Parmesan, grated
CZ
Balsamic vinegar
H
Olive oil
Pepper
RO
1 level tsp salt
Sugar
GR
BG
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