Minestrone Soup Seasoned With Bouquetgami Recipe
Ingredients
| Butter | 25 | |
| Garlic | 1 Clove (5gm), crushed | |
| Leek | 1 Large | |
| Carrot, chopped small 1 large | ||
| Potato | 1 Large | |
| Onion | 1 Large | |
| Thinly sliced celery | 2 | |
| Cabbage, finely shredded 175g | ||
| Canned tomatoes, including juice 397g | ||
| Black pepper salt | 1 To taste | |
| Chicken stock 1.4 It | ||
| Bay leaves | 2 | |
| Bouquetgami 1 | ||
| Thin cut macaroni 50g | ||
| Parmesan cheese | ||
Directions
Heat the butter in a large pan.
Add the garlic, leek, carrot, potato, onion and celery.
Saute until the butter is absorbed.
Add the remaining ingredients, except for the macaroni, and bring to the boil.
Transfer to the Slow cooker and cook for the recommended time.
45 minutes before serving, remove the bay leaves and bouquet garni and add the macaroni.
Adjust the seasoning if necessary and serve with grated Parmesan cheese.
Add the garlic, leek, carrot, potato, onion and celery.
Saute until the butter is absorbed.
Add the remaining ingredients, except for the macaroni, and bring to the boil.
Transfer to the Slow cooker and cook for the recommended time.
45 minutes before serving, remove the bay leaves and bouquet garni and add the macaroni.
Adjust the seasoning if necessary and serve with grated Parmesan cheese.
Chef
