Minestrone with mini-mozarella

  • Time 40 minutes
  • Servings 4 People
  • 1 Takwu, Tsukini, Carrots, Selders (Borne and Stebel) and onions, cut in small pieces about 7 mm. The chess and tomatoes are petty cut and put aside.
  • 2 In a nicely warmed pot with a fat bottom, pouring olive butter, throwing all the vegetables cut apart from garlic and tomatoes and roasting 7 to 10 minutes, laughing periodically, but not too often, so that vegetables don't turn into rubble.
  • 3 Add a tomato shepherd, shredded garlic and tomatoes. In a minute, we'll have a hot bologna. Embassing, stabbing and cooking up the vegetables for about 10 minutes.
  • 4 The balls of the Unagrande Mozarella are cut in half.
  • 5 Ready soup with mozzarella, sauce of pesto and basil foliage.
Nutrition Facts
  • Calories 469
  • Total Fat 43,5 g
  • Protein 9,9 g
  • Total Carbohydrate 469 g
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