蔬菜通心粉汤 (Minestrone Soup)

Soup of the day, a classic Italian hot tomato soup. I didn't use tomato puree for the soup as the lasagna is Bolognese sauce and I use angel hair instead of Macaroni. It turn out well.

Ingredients (Pax: 2):

0.2 Cabbage, 0.2 Pumpkin

0.5 Carrot, 0.5 Celery, 0.5 Onion, 0.5 Green Zucchini

4 cloves Garlic

50g Butter

100g Macaroni Pasta

2tbsp Olive Oil, 2tbsp Tomato Coulis, 2tbsp Butter Bean

Dry Oregano, Chervil

Salt

Pepper

A. PREPARE THE VEGETABLES

1. Clean and peel the carrot, clean the pumpkin, celery, garlic, onion, green Zucchini.

2. Cut the cabbage, garlic, onion, pumpkin, and celery in small pieces and cook them in a bit of butter for 2 min and add the tomato coulis

3. Add water or chicken stock and bring to a boil and reduce heat. Simmer for about 15 min, add the seasoning.

B. FINISH THE SOUP

1. Stir in the zucchini and macaroni, and cook, stirring occasionally, for 10 min. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender.

C. DECORATION

1. Prepare the chervil

* Presentation

Pour the soup in the plate

Sprinkle some olive oil on the top,

Garnish with chervil in the middle of the plate.