Vegetable minestrone with basil & croutons
4 ppl.
23 min
Ingredients
VEGETABLES
- 2 spring onions
- 2 carrots
- 2 potatoes
- ½ celeriac
- 1 courgette
- 100 g green beans
- 2 tomatoes
- 80 g cooked white beans
- ½ bunch of basil
BROTH & CROUTONS
- 1.5 L Ariaké vegetable broth
2 slices of sandwich bread
SEASONING
- Olive oil
Salt and pepper
The steps
- Prepare the vegetables
Wash all the vegetables. Peel the carrots, potatoes and celeriac.
Cut the spring onions into thin slices. Dice the carrots, potatoes, celeriac and courgette.
Cut the green beans into small pieces.
Halve the tomatoes, remove the seeds, then dice the flesh. Roughly chop the basil. - Prepare the croutons
Cut the slices of bread into small cubes. Place them on a baking tray and bake at 175 °C for 3 minutes. Watch them closely so they turn only lightly golden. - Cook the minestrone
Sweat the onions for a few minutes in a large pot with a drizzle of olive oil.
Add the carrots and celeriac, then pour in the Ariaké vegetable broth. Bring to the boil, lower the heat and simmer for 20 minutes.
Halfway through, add the potatoes, courgette and green beans.
When all the vegetables are tender, add the tomatoes and white beans. Heat through for a few more minutes.
Season with salt and pepper. - Serve
Divide the minestrone and its broth between shallow bowls.
Add the croutons and chopped basil, and finish with a drizzle of olive oil.
