Minestrone Ii

A bean recipe for every taste:

Remove the root end from the leek, cut the leek in half lengthwise, rinse and cut into narrow strips. Peel and dice the potatoes, carrot and kohlrabi. Perhaps clean and rinse the peas and beans. Rinse the cauliflower and divide it into roses. Chop the onion.

Heat the butter in a large saucepan. Saute the onion in it until translucent. Add all the vegetables and pour in water.

Sprinkle in the long-grain rice and simmer the soup on low heat for about 30 minutes until the long-grain rice is cooked.

Season the minestrone with clear soup, pepper and the basil.

Rinse the parsley, chop and fold in. Drizzle the soup in a tureen with olive oil and sprinkle with cheese.

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