Winter Minestrone with Wild Garlic Pistou

Prepare the vegetables ready to cook and cut into bite-sized pieces. Finely chop the onion and sauté in oil. Add the vegetables and sauté. Add the tomato puree and stir-fry briefly. Add the tomatoes and their juice. Extinguish with stock or soup.

Tie the spices in a piece of gauze and add to the soup. Season with salt and pepper. Cover and cook at low temperature for 30 minutes.

Remove the peel from the potatoes, rinse and cut into small cubes. After 30 minutes of cooking, add to the soup. Make the soup for another 15 min. Now add the pasta and cook until al dente. If necessary, add a little liquid.

For the pistou, chop all the ingredients with a hand blender.

Divide the soup evenly into preheated, deep plates. Put a tablespoon of wild garlic pistou on each and serve on the spot.

Tips

Serve with fresh baguette bread. By the way, Italians do not serve minestrone hot, but only lukewarm. Before eating, they also drizzle the minestrone with extra virgin olive oil.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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