11.17.2013

Beet Minestrone

Beet Minestrone

An easy soup for the cold part of the year.

Beet Minestrone

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

1 Tbsp clarified butter
1 Tbsp olive oil
2 onions, diced
2 cloves garlic, minced
500 g beets, diced
4 celery stalks, sliced
2 handfuls leftover dried pasta
salt and pepper

Method:

In a stock pot, heat the butter and olive oil. Add the onions and fry until translucent. Add the garlic and fry until fragrant. Add the beets and celery and fry for another 5 minutes. Add water to cover and simmer for about 15 minutes. Add the pasta and simmer until al dente. Add salt and pepper to taste.

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