Vegetarian Minestrone with Parmesan Crust - Hearty & Quick
A homemade vegetarian minestrone with a parmesan crust is the perfect choice when you crave a warming, healthy, and incredibly aromatic dish. As a little cat with a keen sense for good ingredients, I especially love this Italian vegetable soup because it's so beautifully uncomplicated and brings wonderfully fresh flavors to your kitchen. The minestrone thrives on the quality of seasonal produce: crunchy carrots, juicy zucchini, and aromatic tomatoes form the basis for a robust broth that warms you from within. The highlight is the golden-brown parmesan crust, which gives the whole dish a delightfully savory kick and transforms this soup from a simple starter into a complete, satisfying main meal. Whether for a cozy evening alone or a quick lunch – this dish is child's play to prepare as we avoid anything artificial and use only the best from the market. Grab your wooden spoon and let yourself be enchanted by this Mediterranean classic, which always makes me purr in my kitchen!
Ingredients
Preparation
Wash and cut the carrot (1), the zucchini (1), and the stalk of celery (1) into fine, even cubes so they become wonderfully tender later.
Halve the tomato (2) and cut it into small pieces – remember, you are welcome to include the seeds, they add so much flavor!
Heat the olive oil (1 tbsp) in a small pot and sauté the chopped vegetables briefly until they smell wonderful.
Pour in the vegetable broth (400 ml) and let everything simmer gently over medium heat until the vegetables are cooked but still firm to the bite.
While the soup is simmering, grate the parmesan (30 g) finely.
Season the soup with a pinch of salt (1 pinch) and pour it into a bowl.
Sprinkle the hot minestrone generously with the grated parmesan (30 g) and broil briefly under the oven grill or with a kitchen torch until a golden crust forms – meow, simply heavenly!
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