Minestrone Soup Seasoned With Bouquetgami
|Garlic||1 Clove (5 gm), crushed|
|Carrot||1 Large, chopped|
|Celery stick||2 , thinly sliced|
|Cabbage||175 Gram, finely shredded|
|Canned tomatoes with juice||397 Gram|
|Black pepper||To Taste|
|Chicken stock||1 1⁄2 Liter|
|Thin cut macaroni||50 Gram|
|Parmesan cheese||4 Tablespoon|
Heat the butter in a large pan.
Add the garlic, leek, carrot, potato, onion and celery.
Saute until the butter is absorbed.
Add the remaining ingredients, except for the macaroni, and bring to the boil.
Transfer to the Slow cooker and cook for the recommended time.
45 minutes before serving, remove the bay leaves and bouquet garni and add the macaroni.
Adjust the seasoning if necessary and serve with grated Parmesan cheese.