Preparation time: 40+ min
Difficulty: easy
Serves 3
Ingredients:
1 cup split green peas
1 leek
1 medium cabbage
2 tsp caraway
1/2 tbs tomato paste
3 bay leaves
water
200 g marinated tofu
small bunch of fresh parsley
salt and pepper
Soak the split green peas overnight. Cook the peas, drain and cool under running water. Chop the leek and nicely cut the cabbage, add them to a pan and water fry them. When they start sticking to the bottom, add caraway, tomato paste, and bay leaves. When you can smell the fragrance of spices, add split peas, season, and add water. Add as much water as you want for minestrone to be thick. The more water you add the more spices the dish needs. Instead of water, you may also use vegetable stock or leftover water from blanching the vegetables or water where you soaked sun-dried tomatoes. Bring everything to a boil, simmer for a bit, season to taste and serve.
Add crumbled tofu and chopped parsley on top.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
