Vegominestrone with pestosnurror
Cooking Time45 m
Ingredients17
DifficultyMedium
A classic minestron soup is joined by something a little extra tonight. Alongside it comes pestosnurrors of pizza dough, pesto and ripped cheese, freshly baked and light golden. They are as nice to dip in the soup as to eat as they are.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 11 pc red
- Step: 22 pc garlic gaps
- Step: 33 pc carrots
- Step: 41 msk oil
- Step: 57 dl water
- Step: 62 pc forp preserved cherry tomatoes
- Step: 71 tsk dried the hour
- Step: 83 pc vegetable broth dice
- Step: 92 serving risoni
- Step: 1070 g snackoliver (preferably paprikamix)
- Step: 111/2 pc by the salad
- Step: 122 msk pesto calabrese
- Step: 13salt
- Step: 14pepper
- Step: 151 pc pizza deg (what surdeg, à 400 g)
- Step: 163/4 dl pesto calabrese
- Step: 171 1/2 dl cheese (referred to people)
Instructions
- Step: 1Put the oven at 225°C.
- Step: 2Soup: Scale and hack the red bulb and slice the garlic. Scale and cut carrots in small dice. Fresh onions, garlic and carrot cuts in the oil in a large pot.
- Step: 3Move down water, tomatoes and thyme. Smula in the broth dice. Let boil up.
- Step: 4Pestosnurror: Pull out the pizza dough to a rectangle and wide pesto over. Turn over 2/3 of the cheese and roll together. Cut in 3 cm wide pieces and set the spins up on a rear plate paper on a sheet. Soak over the rest of the cheese and insert in the middle of the oven about 15 minutes.
- Step: 5Soup: Pour risoni in the soup and let boil according to the timeliness on the risoni pack.
- Step: 6Pour off the olives. Stretch the salad bulb and stir down onions, olives and pesto in the soup. Taste with salt and pepper.
- Step: 7Serve the soup with the spins.
Näring
| Calories | 707kcal |
|---|---|
| Carbohydrates | 89g |
| Fat | 27g |
| Protein | 22g |
| Serving Size | 4serving |
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