Minestrone soup with lentils and parmesan

Minestrone soup with lentils and parmesan

Ingredients

• carrots 2 pcs.
• bell pepper red 1 pc.
• red onion 1 pc.
• zucchini 1 pc.
• tomatoes (mashed) ½ cup
• green beans (frozen) 80 g
• yellow lentils 80 g
• Parmesan cheese 30 g
• olive oil 30 ml
• frozen corn 2 tbsp
• frozen broccoli 2 tbsp
• celery 2 stalks
• garlic 2 cloves
• rosemary 1 sprig
• thyme 1 sprig
• green basil 1 sprig
• ground black pepper to taste
• salt to taste

Directions

1. To make a vegetable broth: cut into large pieces the celery stalk, carrots, half of the pepper, zucchini, onion and peel.
2. Pour boiling water over, cook for 20 minutes, add salt.
3. Strain the broth into another saucepan.
4. In a separate container, pour the lentils with water, cook for 10-15 minutes.
5. Drain, set aside, add to soup a few minutes until tender.
6. Prepare the rest of the vegetables: cut the peppers, carrots, zucchini, celery, onions into small cubes, chop the garlic.
7. Fry chopped vegetables, except garlic, in olive oil for a few minutes.
8. Add shabby tomatoes, chopped garlic, cook for 3 minutes.
9. Put corn, beans, broccoli, a sprig of thyme, rosemary in the broth. Bring to a boil, cook for 10 minutes. Sprinkle with pepper, salt.
10. Add lentils 2 minutes until ready. Remove from heat.
11. Put the resulting mass from the pan, stir for a minute.
12. Serve the soup with finely chopped Parmesan cheese and chopped basil.