FRIJE

Instructions

• 1.   Slice the onion and dice the garlic.
• 2.   Peel and dice the carrot. Dice the turnip.
• 3.   In a large pot, sauté the garlic and onion in 3-4 tbsp of olive oil.
• 4.   Add the carrots, turnip, and peas.
• 5.   Season with salt and cover with water (same volume, maybe a little less).
• 6.   Add the rosemary, cover, and bring to a simmer for about 20 minutes (or a little longer, the vegetables should remain slightly firm but cooked).
• 7.   Meanwhile, remove the tough ends of the asparagus. Cut them into pieces.
• 8.   Heat 2 tbsp of oil in a skillet.
• 9.   Add the asparagus and sauté for 5 minutes.
• 10.   When the soup is cooked enough (after 20 minutes), add the sautéed asparagus and let it cook uncovered for 8 to 10 minutes.
• 11.   Remove the rosemary.
• 12.   Meanwhile, bring water to a boil in a medium pot. Season with salt.
• 13.   Cook the pasta in the boiling water for the indicated time minus one minute.
• 14.   Drain the pasta and add it to the soup.
• 15.   Season with salt if needed, add parsley, and pepper.
• 16.   Serve hot or at room temperature.

Nutritional information *

Reference

• www.undejeunerdesoleil.com/2025/03/minestrone-printemps-pates-italie.html