Ingredients
- 350 g courgettes
- 350 g new potatoes
- 250 g red cherry tomatoes
- 150 g green beans
- 150 g yellow carrots
- 100 g snow peas
- 100 g celery
- 100 g orange carrots
- marjoram
- thyme
- mint
- vegetable broth
- salt
For the spring minestrone recipe, blanch the tomatoes in salted boiling water for a minute, then remove the peel and cut them in half. Peel all the vegetables and cut them into pieces. Cook the potatoes in the vegetable broth for 3 minutes, then add the carrots; after 2 minutes add the celery and after another 2 minutes the green beans, snow peas and courgettes; cook all together for another 10 minutes; Finally, complete with the cherry tomatoes and cook again for 2 minutes. Turn off the heat and add marjoram, thyme and mint leaves in equal quantities. Season with salt, season with a drizzle of raw oil and serve.
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