Vegetable minestrone

Ingredients

for 4 servings

• extra virgin olive oil 30 g
• celery 55 g in small dice
• carrots 55 g in small dice
• leeks 40 g in rounds
• yellow onions 30 g chopped
• black pepper 2 pinches
• potatoes 200 g in small dice
• water 150 g
• cauliflower 160 g in small dice
• pumpkin 200 g in small dice
• courgettes 200 g in small dice
• green beans 100 g in small dice
• thawed peas 150 g
• fresh tomatoes 150 g in small dice
• cooked cannellini beans 180 g
• fine salt 4 Liffo spoons

Setting up Liffo

Container 1

In the first container put 30 g of extra virgin olive oil, 55 g of celery, in small dice, 55 g of carrots, in small dice, 40 g of leeks, in rounds, 30 g of yellow onions, chopped and 2 pinches of black pepper.

Container 2

In the second container put 200 g of potatoes, in small dice and 150 g of water.

Container 3

In the third container put 160 g of cauliflower, in small dice.

Container 4

In the fourth container put 200 g of pumpkin, in small dice.

Container 5

In the fifth container put 200 g of courgettes, in small dice and 100 g of green beans, in small dice.

Container 6

In the sixth container put 150 g of thawed peas and 150 g of fresh tomatoes, in small dice.

Container 7

In the seventh container put 180 g of cooked cannellini beans and 4 Liffo spoons of fine salt.

• Select when the recipe should be ready

Liffo needs 85 minutes of cooking for this dish.