Minestrone with Mini Mozzarella
Soups • European
Description
Minestrone with Mini Mozzarella
Ingredients
- Mascarpone Cheese Unagrande 5 oz
- Pumpkin 5 oz
- Courgette 5 oz
- White Part of Leek 0 oz
- Celery salt to taste
- Celery stalk 2 pieces
- Carrot 1 piece
- Garlic 1 clove
- Tomatoes 2 pieces
- Passata Tomato Sauce 1 teaspoon
- Chicken Broth 0 qt
- Olive Oil 5 tablespoons
- Basil 2 stems
- Pesto 4 tablespoons
Step-by-Step Guide
Step 1
Cut the pumpkin, zucchini, carrot, celery (root and stalk), and leek into small cubes about 7 mm. Finely chop the garlic and tomatoes and set aside.
Step 2
In a well-heated pot with a thick bottom, pour in the olive oil, add all the chopped vegetables except for the garlic and tomatoes, and sauté for 7–10 minutes, stirring occasionally, but not too often to prevent the vegetables from turning into mush.
Step 3
Add the tomato paste, minced garlic, and tomatoes. After another minute, pour in the hot broth. Season with salt and pepper and cook until the vegetables are tender for about another 10 minutes.
Step 4
Cut the Unagrande mozzarella balls in half.
Step 5
Serve the finished soup with mozzarella, pesto sauce, and basil leaves.
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