1 onion, fijngesnipperd
2 garlic cloves, crushed
400 g mixed minced
4 kippenbouillonblokjes + 2 l water
250 g spinach
500 g mezzelune tomato/mozzarella
425 ml diced tomatoes
salt and pepper
100 g Parmigiano Reggiano, grated
1. Heat up some oil in a pot and stew the onion and garlic gently. Add the minced meat and stir-fry for few minutes until tender.
2. Moisten with the broth. Then add the spinach, the diced tomatoes and mezzelune. Mix well by each other. Allow 5 minutes simmer and season to taste with pepper and salt.
3. Divide the soup over 4 plates and serve with the Parmigiano Reggiano.
Eat you like soup? Our carrot soup will surely delight you!
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